1/1 Photo of Dutch Cookies
1 hr 5 mins
These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.
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- 1Put oven rack in middle position and preheat oven to 325°F
- 2Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
- 3Whisk together flour, cinnamon, and salt in a bowl until combined.
- 4Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
- 5Spread batter evenly in pan with an offset spatula.
- 6Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
- 7Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
- 8Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
- 9Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
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Nutritional Facts for Dutch Cookies
Serving Size: 1 (17 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 86.3
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 2.6 g
- Cholesterol 14.0 mg
- Sodium 26.3 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 0.3 g
- Sugars 4.2 g
- Protein 0.9 g