Prep 15 mins
Cook 30 mins
These are from the Treebeards cookbook. Treebeards is a local restaurant with fabulous casual Southern/Cajun food. Janhagel is Dutch in origin. It's like a rich buttery cinnamon shortbread type base coated with nuts. Traditionally almonds are used, but this is a Southern version. You can use any nuts you like. The whole house will smell fabulous while these are baking!
- 1 cup butter, softened
- 1 cup sugar
- 1 egg, separated
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon water
- 1⁄2 cup finely chopped pecans (or other nuts)
- 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.
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