Sunday, October 30, 2005

Jan Hagel- Dutch

Another good Dutch Cookie. They say cookies were developed when cooks would put a scoop of cake dough in the oven to test the temperature. This was when stoves were heated by wood and coal.


2 cups all purpose flour
1 cup white sugar
pinch of salt
1 1/2 teaspoon of cinnamon
1 cup unsalted butter or margarine
1 egg, slightly beaten with 1 teaspoon water
1 cup slilvered blanched almond (or more to taste)
optional: colored sugar sprinkles

Combine the flour, sugar, salt and cinnamon. Cut in the butter to make a stiff dough. Roll into a greased cookie sheet or jelly-roll pan. Brush the surface with the egg white mixture. Cover with silvered almonds or colored sugar, if desired

It is up to you how much almonds or sugar to use but usually very little dough is showing. Bake in oven at 300F.(150C) for 35 minutes. Cut warm dough into diamond or squares.

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