1 cup butter, room temperature
2 cups dark brown sugar
grated rind of 1 lemon
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp salt
4 cups flour
1 tsp baking powder
In a large bowl, cream the butter with the sugar until fluffy. Stir in the eggs one at a time, blending thoroughly after each addition. Stir in the lemon rind.
Sift the spices and salt with the flour and baking powder, and stir gradually into the butter mixture. Wrap in waxed paper or plastic wrap and chill for several hours or overnight. (If you are like me and forget to read ahead that the recipe calls for chilling, you can speed the process up by sticking the dough in the freezer for 20 minutes).
On a floured surface, roll the dough out to about 1/4 inch thick. If you are going to make large cutouts, you may want to make the dough a little thicker. Cut out with cookie cutters, or with a sharp knife. You can also just cut the dough in squares. You can even use a cookie mold with this dough- or shape the dough by hand.
Place the cookies on greased baking sheets and bake at 350 degrees F for 10-12 minutes or until set and lightly browned. Larger cookies will take longer. I like my cookies soft- so I remove them when they just set.
You could decorate these cookies with your favorite icing or glaze when cool. Makes about 3 dozen.
Adapted from: A Continual Feast by Evelyn Birge Vitz
This was my first attempt at making cut-out cookies with a toddler- and it proved more challenging than I anticipated! Jonathan was more interested in eating the dough than anything else and threw a little mini-fit when I wouldn't let him. So we made about half of the cookies, and then I stuck the rest of the dough in the refrigerator to finish later. There's no point in making cookies if it isn't fun for all involved!
There are some nice St. Nicholas cookie cutters out there (which was recommended by the recipe). I think I may try to obtain one for next year. This year, we used angels and stars to cut out our gingerbread cookies. They were fairly good-- but I think I may increase some of the spices next year as the gingerbread was somewhat mild.
For dinner, I made a variation of this dish. I'm not a mushroom fan, so I omitted the mushrooms. I added green pepper as well as red and used a can of diced tomatoes since I didn't have any fresh on hand. I served the chicken on a bed of brown basmati rice. My husband really liked it so it's going into our family cookbook.
It was a fun St. Nicholas Day celebration! I hope we can continue and add to these traditions in the years to come!