Jan Hagel Dutch Recipes

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Cream shortening, add, sugar, egg yolk, cream well.
• 3. Add vanilla.
• 4. Add dry ingredients gradually.
• 5. Knead dough a bit and then divide into two equal portions.
• 6. Lightly grease 2 cookie sheets.
• 7. Using your hands, spread the dough into an even layer on the sheets. (I use a rolling pin at the end to smooth it out.)
• 8. Brush with egg white diluted with a little water. Sprinkle with almonds.
• 9. Bake 20 minutes, 30 for thicker cookies. Cut on diagonal to create diamond shaped cookies within minutes of removing from oven.

Steps:

• Preheat oven to 350, and spray the bottom of a 9 X 13 inch pan with non-stick spray (the recipe calls for a 10 X 15 jelly roll pan, but I didn't have enough dough for that).
• Beat butter, sugar and egg yolk with mixer until light and fluffy; blend in flour, cinnamon and vanilla.
• Pat mixture into the bottom of the pan.
• Beat egg white with water until frothy, and pour onto dough, spreading it all over the top. Sprinkle with chopped nuts.
• Bake 25 - 30 minutes or until lightly browned.
• Immediately cut into 1 X 2 strips, and remove them from the pan.

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.