---------- Recipe via Meal-Master (tm) v8.05
  
       Title: St. Nicholas Cookies
  Categories: Cookies
       Yield: 72 servings
  
       1 c  Dark brown sugar, packed
       3 tb Milk
       3 c  All-purpose flour
   1 1/2 ts Ground cinnamon
   1 1/2 ts Ground cloves
     3/4 ts Ground nutmeg
     3/4 ts Ground ginger
     1/8 ts Baking powder
     1/8 ts Salt
   1 1/4 c  Butter; cut up
     1/2 c  Slivered almonds; finely
            -chopped
  
   Recipe by: Midwest Living, December 1994
       In a small bowl, stir together the brown sugar and milk; set aside. In
   a large bowl, stir together the flour, cinnamon, cloves, nutmeg, ginger,
   baking powder and salt. Cut in the butter until the mixture resembles
   cornmeal. Add the brown sugar mixture and almonds; mix well to form a
   dough, using your hands.  Form the dough into a ball, or if the dough is to
   be sliced, shape into two rolls 7-inches long by 2-inches in diameter. Wrap
   in foil, plastic wrap or waxed paper. Refrigerate for 6 hours or overnight.
   
        Preheat oven to 350 degrees.  Cut the dough into 1/4-inch thick
   slices.  Or mold the cookies in decorative carved wooden molds. To mold
   cookies, brush the mold with flour so that every nook and cranny is well
   dusted. Press the dough into the mold to fill it completely; scrape off any
   excess dough.  With the tip of a small knife, loosen the dough at the edge
   of a pattern.  Turn the mold over onto an ungreased cookie sheet and tap to
   remove.  Or roll the dough out to 1/4-inch thick with a patterned rolling
   pin and cut around the cookies to separate.  Place the cookies 1 inch apart
   on ungreased cookie sheets.  Bake for 10 to 12 minutes, or until the edges
   are lightly browned. Cool on the cookie sheet for 1 minute. Transfer to
   wire racks.
       Note:  Recipe from the Queen’s Inn restaurant in Holland, Michigan.
  
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