belgian saint nicholas cookies

Name: Belgian Saint Nicholas Cookies
Cuisine: American
Ingredients: 8 ounce(s) flour; 2 teaspoon(s) cinnamon; 1/4 teaspoon(s) crushed aniseed; 1/4 teaspoon(s) baking powder; large pinch ground nutmeg; large pinch ground ginger; large pinch ground cloves; large pinch salt (i omit); 5 tablespoon(s) plus 1 t margarine (low fat if watching weight); 2 ounce(s) light brown sugar; 3 tablespoon(s) milk (or 1/4 oz skim milk powder plus cold water to make 3 t); 1 teaspoon(s) cold water; 1 tablespoon(s) poppy seeds, optional (i used chopped almond slices or pecans instead)

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review

Private Recipe by

Megan Stewart

@GSMegan

Middletown, OH

When I lived in Belgium, at school we always had a party for Saint Nicholas day, and got some wonderful cookies that I looked forward to every year! When I found this recipe in an old cookbook, I was thrilled. Believe it or not, it even says weight watcher approved, although you sure wouldn't know it! I omit the poppy seeds and add almonds or pecans instead, in Belgium we had chopped slices of almonds on top of our St Nicholas cookies!

method Bake

Ingredients For belgian saint nicholas cookies

8 oz

flour
2 tsp

cinnamon
1/4 tsp

crushed aniseed
1/4 tsp

baking powder
lg

pinch ground nutmeg
lg

pinch ground ginger
lg

pinch ground cloves
lg

pinch salt (i omit)
5 Tbsp

plus 1 t margarine (low fat if watching weight)
2 oz

light brown sugar
3 Tbsp

milk (or 1/4 oz skim milk powder plus cold water to make 3 t)
1 tsp

cold water
1 Tbsp

poppy seeds, optional (i used chopped almond slices or pecans instead)

How To Make belgian saint nicholas cookies

1
Oven to 375 degrees. Reserve 2 T flour to roll cookies. Sieve flour with spices and salt. Set aside. Cream butter and sugar until light and fluffy. Stir in dry ingredients alternately with milk to form dough. Divide in half. Sprinkle reserved flour to work surface and roll dough to 10x6" rectangle. Cut in half lengthwise then into 8ths to make biscuits. Repeat with other dough. Bake 12-15 min.

2
NOTE: when I put the nuts on, it is on top of the cookies. Just be careful not to burn the nuts. After the first batch, sometimes I wait a few minutes before done to add the nuts while the cookies are still somewhat sticky so they stay on but do not burn.
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