Jan Hagels
"Janhagel is Dutch in origin. It's like a rich buttery cinnamon shortbread type base coated with nuts. Traditionally almonds are used, but you can use any nuts you like. The whole house will smell fabulous while these are baking!"
photo by PanNan
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
50 cookies
- Serves:
- 25
ingredients
directions
- 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.
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Reviews
-
Quick, easy and tasty. Perfect for packed lunches. I put it in the tin, stuck a piece of baking parchment on top and rolled it so that it was smooth, before putting on the eggwhite wash. Definitely a keeper. -
My mom used to make these when I was young, and she lost the recipe in one of our many moves (military family). I use a jelly roll pan sometimes, to get a thin crisp cookie. Either way, they're wonderful. Everyone loves them. Thanks! -
I over cook the cookies. They turned out dry and yet the taste was there. The next time I am going to cut down on the time. Look forward to making again
RECIPE SUBMITTED BY
PanNan
Needville, Texas
