Name: Spicy Sinterklaas Cookies (Speculaas)
Yield: Makes about 18 to 24 cookies.
Cuisine: Cookies and Bars
Ingredients: 2/3 cup packed dark-brown sugar; 2 tablespoons milk; 2 cups flour; 1 teaspoon each ground cloves and cinnamon; 1/2 teaspoon each ground nutmeg and ginger; 1 pinch salt; 1/2 teaspoon baking powder; 2 tablespoons chopped blanched almonds; 2 tablespoons minced candied fruit; 10 tablespoons (1-1/4 sticks) butter, softened; large slivers of blanched almonds and candied fruit, for decoration

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Bake a special treat for St. Nicholas Day this year. These yummy, crunchy cookies leave a delicious spice taste in your mouth, with hints of orange. They are the perfect partner to a cold glass of milk. Traditionally, the cookies represent St. Nicholas (Sinterklaas) at Christmastime and the speculaas are served on the eve of St. Nicholas Day (December 5) or on the feast day itself (December 6) and through the holiday season. Check out our St. Nicholas Day page to learn more!

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

2/3 cup packed dark-brown sugar

2 tablespoons milk

2 cups flour

1 teaspoon each ground cloves and cinnamon

1/2 teaspoon each ground nutmeg and ginger

1 pinch salt

1/2 teaspoon baking powder

2 tablespoons chopped blanched almonds

2 tablespoons minced candied fruit

10 tablespoons (1-1/4 sticks) butter, softened

large slivers of blanched almonds and candied fruit, for decoration

Instructions

In a medium mixing bowl, combine the brown sugar and milk, and stir until smooth. Add the flour, spices, salt, baking powder, almonds, and fruit. Cut in the butter with a pastry blender. Chill. Preheat oven to 350° F. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. To make cutout cookies, roll the dough about ¼ inch thick and cut with cookie cutters. Press almond slivers and fruit onto the cookies wherever they fit into the design. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.