Prep 8 hrs
Cook 8 mins
Another one of Nana's OLD Pa Dutch cookie recipes. These are my absolute favorite of all her cookie recipes. The egg washed tops make them awesome! Nana didn't use cutters for these; she simply ran a knife down columns, then across to make squares....no rerolling and no waste!!! Prep time includes chill time. The amount of pecan halves and cinnamon sugar is an approximation; you need just enough to sprinkle each and place a pecan half on each.
- Cream butter and sugar until fluffy; add egg and beat well.
- In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
- Cover and chill at least 6-8 hours (or overnight).
- Preheat oven to 350°F Lightly grease cookie sheets.
- Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
- Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.
- Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
- Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
- Place a pecan half in the center of each square.
- Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
- Cool completely; store in airtight container.
Brings back memories of PA and my grandmother. We made these every year for Christmas but used cookie cutters. I like the idea of cutting them as to not have to re-roll them! That is the worst part, the rolling, LOL. We also used walnuts in lieu of pecans, guess it's up to you which nuts you prefer. As a note these are also tasty with traditional sprinkles, etc used on holiday cookies. We still always use the egg wash no matter the topping. :)
These were a lovely simple cookie, and a nice complement to add to my holiday trays. And yes, the cinnamon sugar glaze created with the egg white wash really makes the cookie. I cut mine into small diamonds and used pecan halves on one batch and chopped hazelnuts on another. Though I am a big fan of cookies right from the oven, these were much better when fully cooled, and even better the next day. Once cooled, the cookie is more buttery, crispy and flaky. Thanks Parsley.