Schlintz Cookies: Spooniful Recipes

Schlintz Cookies/ St. Nicholas Cookies

A Spoon West Original Recipe

by Mark Louie (adapted from  Gert Wagner’s original version)


  • 1 cup brown sugar (packed)
  • 1 cup butter
  • 1 cup white sugar
  • 3 eggs
  • 1 tsp baking soda dissolved in a little hot water
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg* or clove*  (opptional)
  • ¼ cup blanched almond slivers
  • 4 cups plain flour  (don’t make the mistake of trying to use self rising flour)


  • in a heavy stand or mixer cream butter and sugar together (This is the second most important step.  The sugar should be almost completely dissolved and the butter fluffy)
  • add eggs
  • add flour and almonds
  • mix soda/water and add to mix
  • Sprinkle flour on wax paper and shape mixture into two, evenly proportioned, log rolls. They should be about 1 1/2 inch thick. Wrap each and put in freezer at least 2 hours
  • slice logs into rounds that are about 1/4 inch thick
  • place cookies about 1 inch apart on the parchment lined cookie sheet
  • bake at 360 degrees for 14 – 16 minutes until golden
  • let cool completely on rack before eating or storing