Wednesday, December 06, 2006
Desserts: St. Nicholas Cookies
December 6 is the feast of St. Nicholas, patron saint of children (and the real life model for Santa Claus)
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
Labels: desserts
# posted by Lorraine @ 6:41 PM 
