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Belgian Saint Nicholas Cookies

Belgian Saint Nicholas Cookies

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Megan Stewart


When I lived in Belgium, at school we always had a party for Saint Nicholas day, and got some wonderful cookies that I looked forward to every year! When I found this recipe in an old cookbook, I was thrilled. Believe it or not, it even says weight watcher approved, although you sure wouldn't know it! I omit the poppy seeds and add almonds or pecans instead, in Belgium we had chopped slices of almonds on top of our St Nicholas cookies!


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  • 8 oz
  • 2 tsp
  • 1/4 tsp
    crushed aniseed
  • 1/4 tsp
    baking powder
  • large
    pinch ground nutmeg
  • large
    pinch ground ginger
  • large
    pinch ground cloves
  • large
    pinch salt (i omit)
  • 5 Tbsp
    plus 1 t margarine (low fat if watching weight)
  • 2 oz
    light brown sugar
  • 3 Tbsp
    milk (or 1/4 oz skim milk powder plus cold water to make 3 t)
  • 1 tsp
    cold water
  • 1 Tbsp
    poppy seeds, optional (i used chopped almond slices or pecans instead)

How to Make Belgian Saint Nicholas Cookies


  1. Oven to 375 degrees. Reserve 2 T flour to roll cookies. Sieve flour with spices and salt. Set aside. Cream butter and sugar until light and fluffy. Stir in dry ingredients alternately with milk to form dough. Divide in half. Sprinkle reserved flour to work surface and roll dough to 10x6" rectangle. Cut in half lengthwise then into 8ths to make biscuits. Repeat with other dough. Bake 12-15 min.
  2. NOTE: when I put the nuts on, it is on top of the cookies. Just be careful not to burn the nuts. After the first batch, sometimes I wait a few minutes before done to add the nuts while the cookies are still somewhat sticky so they stay on but do not burn.

Printable Recipe Card

About Belgian Saint Nicholas Cookies

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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