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15 Holiday Cookies From Other Countries

15 Holiday Cookies From Other Countries

These cookies from around the world will get you in the holiday spirit

Ready to start baking for holiday parties and gift bags? Consider these 15 cookies from around the world for a new spin instead of your go-to recipe.

During the holiday season in the United States, many would agree there isn’t a better treat to complement a glass of eggnog than a warm gingerbread cookie. leave out treats for Santa Claus, many other cultures leave out different types of cookies and other foods for Father Christmas. Cookies are part of holiday celebrations all around the world, but different cultures enjoy their own traditional cookies.

In Norway and other parts of Scandinavia, cone-shaped cookies called krumkake are baked to celebrate the holidays. In Spain, shortbread cookies called mantecados are flavored with cinnamon and anise, and in Belgium and the Netherlands, speculaas are cut and carved into intricate depictions of St. Nicholas and other characters from his stories.

We’ve rounded up 15 holiday cookies from around the world to inspire you to try something new when baking with friends and family this year. Read on, and consider paying homage to another culture with your gift bags of holiday cookies this season.

Additional reporting by Haley Willard.


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop


Other Traditional St. Nicholas Cookies

Cream butter. Add egg, sugar, salt, lemon peel, and cinnamon. Mix flour with baking powder, slowly add to butter mixture. Place dough in a pastry bag with a tip that has one flat and one fluted side. Squeeze dough onto a buttered cookie sheet, shaping it into letters or initials of the names of the family or guests. Bake at 400° for 15–20 minutes, until lightly brown. Remove cookies from sheet at once.

From Festive Recipes and Festival Menus by Sula Benet, Aabelard-Schuman, 1970, p. 83.

Luzern Lebkuchen (Swiss Bar Cookies)

This is the “gourmet cake” of the St. Nicholas Festival celebrated annually on December 6th. St. Nicholas, Bishop of Myra, presides over the feast day, giving an air of solemnity to Lucerne, and culminating in a procession through the town. St. Nicholas is preceded by two heralds and is escorted by frightening Schmutzli.

Luzern Lebkuchen Recipe from Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Krabeli (Swiss Springerle)

This Swiss recipe is better known as springerle in Germany, but can be baked without fancy molds.

Beat sugar and eggs until foamy. Add other ingredients and knead into dough. Form little rolls about the size of a finger and put on a pan, formed into a crescent moon. Make slanted slits on the edge of the crescent. Put in a warm place and let stand for 12 hours. Bake 350° until yellow.

TO USE WITH MOLDS: roll dough out ¼–3/8 inch thick. Swish powdered sugar or flour on top, then imprint with the mold. Cut apart with knife or pizza cutter. To preserve the picture, dry 2–24 hours (depending on humidity, etc.) before baking.

Adapted from Cooking for Christ: Your Kitchen Prayer Book by Florence Berger, National Catholic Rural Life Conference, Copyright © 1946. Used by permission.

Gevulde Speculaas (Dutch Almond Filled Speculaas)

This recipe comes from Kathy Postma who lived in the Netherlands, married a Dutchman, and celebrates St. Nicholas Day with her family every year. It is a St. Nicholas Day favorite in the Netherlands.

1 7-oz roll Odense almond paste Kathy says: I find their almond paste to be the best

*If speculaas spices are not available you can make your own: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¾ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon allspice

Mix butter and flour with fork or pastry blender as you would for a pie crust. Add other ingredients. Knead dough until well mixed and pliable. Let dough sit for a few minutes to harden slightly. Press ½ of dough into a greased 8x8” pan. Brush with egg white. Place layer of almond paste on top and brush with egg white again. Press other half of dough flat with your hands put on top of the other two layers. Press all 3 layers together with your hand. Brush with egg white and decorate with almonds. Bake for 40 minutes at 350º F. CUT WHILE STILL WARM

Serbian Vanilla Cookies

Sneza Colak serves these cookies for Serbian Krsna Slava, the celebration of their family’s patron saint, St. Nicholas. Read about their traditional celebration in Kansas City.

Preheat oven to 350º. Line baking sheets with parchment paper and set aside. Cream butter and sugar, on medium with electric mixer until light and fluffy, about 2 minutes. Add vanilla, lemon juice and lemon zest. Beat until combined. Add egg yolks, one at a time, beating well after each addition. Reduce speed to low and gradually add flour and nuts until fully mixed.

Lightly flour a flat surface and roll out dough to ¼-inch thickness. Using a small cookie cutter, cut out cookies and place on prepared baking sheets. Bake about 17 minutes. Let cool 5 minutes on pan, then transfer cooling racks. When completely cook, spread the underside of half of the cookies with apricot jam. Make a sandwich with remaining cookies, pressing gently to spread jam to the edges. Gently toss sandwich cookies in confectioners’ sugar.

Haselnussmakronen (German Hazelnut Macaroons)

When St. Nicholas comes there is always a large tray of assorted cookies ready for him and any other visitors who might call during Advent

Whisk egg whites until stiff. Add the sugar and continue whisking until the mixture stands in stiff peaks. Add the remaining ingredients and fold in gently. Drop teaspoonfuls of mixture onto a greased baking sheet at least 1-inch apart. Allow to stand. Bake in oven at 300° for ½ hour. Carefully transfer to a cooling tray and store in an airtight container. They will keep for several weeks.

From Feasting for Festivals: Customs and recipes to celebrate the Christian Year by Jan Wilson, Lion Publishing, 1990. Permission pending.

Ukrainian Sugar Cookies

Links

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop