• Saint Nicholas Traditions…

    December 6, 2009

    Posted in: advent

    This year, consider baking some traditional Saint Nicholas cookies (or your own favs) and share with your neighbors.  We are posting a link to some “Saint Nicholas Tradition” tags for you to print and use to write notes to your neighbors.
    RECIPE:
    Mix in order:
    1 cup shortening
    2 cups white sugar
    4 eggs whole
    3/4 tsp salt
    2 tsp baking powder
    4 cups flour
    4tsp cinnamon
    2 tsp allspice
    2 tsp nutmeg
    2 tsp ginger
    2 tsp cloves

    After mixing the dough, turn onto a floured board. Knead in about one cup additional flour or as much as you need until dough is no longer sticky and is easy to handle.
    Put into a plastic bag and refrigerate until chilled and stiff. Then you are ready to roll out and cut the cookies. Cut off a manageable piece and keep the rest cool until you are ready for more. Roll the dough thinly and cut into shapes. Thin cookies are the tastiest.

    Bake at 350 degrees until golden brown.
    And a little something about the reason:
    “Nicholas was an early Christian saint, Bishop of Myra in Turkey, who lived around the 4th century CE.  In legend he became famous for his acts of charity for people in his city, most of which were performed in secret.  This holiday season, consider the ways in which you can carry on this spirit of giving.”
    LINK FOR CARDS: CARDS TO PRINT
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    • Recent Comments

    • karawithak said...

      1

      Jared –
      I’m going to add a little bit to your recipe. The rest of it is kind-of important too ;)

      After mixing the dough, turn onto a floured board. Knead in about one cup additional flour or as much as you need until dough is no longer sticky and is easy to handle.
      Put into a plastic bag and refrigerate until chilled and stiff. Then you are ready to roll out and cut the cookies. Cut off a manageable piece and keep the rest cool until you are ready for more. Roll the dough thinly and cut into shapes. Thin cookies are the tastiest.

      Hope everyone has a great time making these!

      12/3/08 10:39 AM | Comment Link

    • admin said...

      2

      thanks kara,
      i just added it to the original post—just in case someone didn’t view the comments.

      HAPPY COOKING PEOPLE!

      12/3/08 12:03 PM | Comment Link

    • sscriv said...

      3

      the scriv home went the route of “Candy Cane Cookies” . . .

      check out the chefs making it possible:




      and if you want the recipe:

      CANDY CANE COOKIES
      makes 2 dozen
      Preheat oven to 375 degrees. Mix together thoroughly:
      1/2 cup soft shortening
      1/2 cup butter
      1 cup sifted confectioners sugar
      1 egg
      1 t. vanilla
      1 ½ t. almond extract

      Sift together and stir in:
      2 ½ cups sifted flour
      1 t. salt

      Divide dough into halves. Blend into one half of the dough ½ t. red food coloring, leaving other half as is.

      Roll 1 t. each color dough into a strip about 4” long. Place strips side by side; press lightly together and twist like rope. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake about 9 min. (or until lightly browned) in quick moderate oven (375 degrees).

      Remove with spatula from cookie sheet while warm and sprinkle with a mixture of ½ c. crushed peppermint candy and ½ c. sugar.
      **I put a light glaze of powdered sugar icing on cookies when warm. Then I sprinkle the crushed peppermint.

      Success Tips:
      Chill dough first
      Smooth rolls can be made by rolling small strips back and forth on lightly floured cloth-covered board.
      Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.

      12/6/09 12:55 PM | Comment Link

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