Makes about 18 to 24 cookies.

Sources

Old Farmer's Almanac

Traditionally, these cookies represent St. Nicholas (Sinterklaas) and are baked for his feast day (December 6). They have a delicious spice taste with hints of orange—and pair perfectly with a cold glass of milk. Check out our St. Nicholas Day page to learn more!

These Dutch treats, infused with aromatic spices, are the perfect holiday indulgence. Embrace the sweet and spicy joy!

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

1. In a medium mixing bowl, combine the brown sugar and milk and stir until smooth.
2.  Add the flour, spices, salt, baking powder, almonds, and fruit. 
3. Cut in the butter with a pastry blender. Chill. 
4. Preheat oven to 350° F. 
5. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of the 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. 
6. To make cutout cookies, roll the dough about 1/4 inch thick and cut with cookie cutters. 
7. Press almond slivers and fruit onto the cookies wherever they fit into the design. 
8. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.