Dutch Cookies

Dutch Cookies created by AZPARZYCH

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.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • Put oven rack in middle position and preheat oven to 325°F
  • Butter 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.
  • Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat 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.
  • Spread batter evenly in pan with an offset spatula.
  • Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
  • Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
  • Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
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RECIPE MADE WITH LOVE BY

@alligirl
Contributor
@alligirl
Contributor
"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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  1. AZPARZYCH
    Dutch Cookies Created by AZPARZYCH
  2. AZPARZYCH
    These are really good and so easy to make! I like that they are not super sweet. They are nice and crispy but not hard. Perfect amount of cinnamon. I did only use about 1/2 cup pecans so DSs would eat them and there were still a fe nuts on every cookie. Made for Football Pool 2010-11 Super Bowl Win.
  3. alligirl
    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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