JAN HAGEL COOKIES
A Dutch cookie... a favorite at Christmas
Provided by Robin J.
Categories World Cuisine Recipes European Dutch
Yield 24
Number Of Ingredients 7
Steps:
- Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.
- Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.
- Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 16.7 g, Cholesterol 28.9 mg, Fat 9.5 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 57.4 mg, Sugar 8.4 g
JAN HAGEL COOKIES [44]
Steps:
- Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well. Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top. Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.
JAN HAGEL COOKIES
My mom made these every year when I was growing up, the memories of her baking all those years are so cherished, she passed away in January this year. I have been making these as part of my holiday baking every year since I left home/married/started my family. My kids are now grown and I have passed on the recipe to my only...
Provided by Carrie Halliday
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Mix the water with the separated egg white in a cup until frothy, set aside
- 2. Beat butter and sugar together with a mixer until combined, add the separated egg yolk and cinnamon and beat until creamy.
- 3. Slowly, add the flour and mix until combined, do not overmix.
- 4. Press this into a cookie sheet with at least a 1/2" side all around (no air bake pans, or cookie sheets with no sides). Working gently with your fingers, press the dough to cover the entire cookie sheet. This should cover the sheet being 1/16-1/8" thick. Thinner is better.
- 5. Brush the egg white mixture gently over the top and sprinkle on the walnuts. Bake at 350 degrees for 20-25 minutes, until very LIGHTLY browned.
- 6. Cool, then cut into desired shapes, I have done 2" squares or diamonds...depends on the event and your mood. Serve with coffee, tea or include in your holiday baking extraveganza (cookie box, or care package for my kids living far away)...they are wonderful!
JAN HAGEL-DUTCH ALMOND COOKIE
The recipe came from my husband's grandma, or Beppe. She knew they were my favourite, so every time we went to their house, she would make sure that she had some on hand and then send some home with me! I am lucky in that she shared her recipe with me, too. They are remarkably quick to make and to disappear.
Provided by Shelley P.S.
Categories Bar Cookie
Time 45m
Yield 24-36 squares
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F Separate the egg and set it aside.
- Beat the butter and the single cup of sugar together until fluffy.
- Add the egg yolk and almond extract and blend thoroughly.
- Stir in the flour. It will become crumbly.
- Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
- Sprinkle the sliced almonds over the dough, pressing lightly.
- Beat the egg while until foamy. Spread it over the almonds( yes it is messy).
- Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
- Bake for 25 minutes, or until light golden.
- Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.
Nutrition Facts : Calories 165.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 28.1, Sodium 70.8, Carbohydrate 17.8, Fiber 0.8, Sugar 9.1, Protein 2.2
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