JANHAGELS
Makes 4 dozen 4 X 1-inch cookies
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COOKIE CHARACTERISTICS: Versatile, long shelf life, travels well
This Dutch cookie is crisp, delicate and flavored with rich almond. The top is sprinkled generously with almonds, cinnamon and sugar.
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AT A GLANCE:
Pan: 10 x 15 jelly roll pan
Pan Prep: Greased
Oven Temp: 350°
Baking Time: 25 minutes
Difficulty : *
1 cup (2 sticks) unsalted butter, slightly softened
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 cup light brown sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups unsifted, all-purpose flour
1 cup sliced, blanched almonds
1/2 teaspoon cinnamon
1. Position the shelves to upper and lower thirds of the oven. Preheat the oven to 350 °. Grease the jelly roll pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until it is creamy and lightened in color. Add 1/2 cup of the granulated sugar and the light brown sugar and mix for 1 minute to blend. Blend in the egg yolk and the extracts.
3. Remove the bowl from the mixer. Using a wooden spoon or oversized spatula, work 1 cup of flour at a time into the dough, taking care not to overmix. Spread the dough into the prepared pan with a metal spatula.
4. Mix the egg white until frothy, then spread over the dough. Sprinkle with the sliced almonds. Combine the remaining sugar and cinnamon and sprinkle over the almonds. Bake for 25 minutes, or until golden brown. Remove from the oven and place on a cooling rack. Cool for 10 minutes. While still warm, slice the cookies into 8 lengthwise strips. Turn the pan 90º (a quarter turn) and cut 12 strips on the diagonal to create the diamond shape. Remove the cookies from the pan using a thin, metal spatula.
STORAGE: Store in an airtight container, layered between strips of waxed paper, for up to 3 weeks. These cookies may be frozen.
Makes 4 dozen 4 X 1-inch cookies
---------------------------------------------------------------------------
COOKIE CHARACTERISTICS: Versatile, long shelf life, travels well
This Dutch cookie is crisp, delicate and flavored with rich almond. The top is sprinkled generously with almonds, cinnamon and sugar.
----------------------------------------------------------------------------
AT A GLANCE:
Pan: 10 x 15 jelly roll pan
Pan Prep: Greased
Oven Temp: 350°
Baking Time: 25 minutes
Difficulty : *
1 cup (2 sticks) unsalted butter, slightly softened
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 cup light brown sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups unsifted, all-purpose flour
1 cup sliced, blanched almonds
1/2 teaspoon cinnamon
1. Position the shelves to upper and lower thirds of the oven. Preheat the oven to 350 °. Grease the jelly roll pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until it is creamy and lightened in color. Add 1/2 cup of the granulated sugar and the light brown sugar and mix for 1 minute to blend. Blend in the egg yolk and the extracts.
3. Remove the bowl from the mixer. Using a wooden spoon or oversized spatula, work 1 cup of flour at a time into the dough, taking care not to overmix. Spread the dough into the prepared pan with a metal spatula.
4. Mix the egg white until frothy, then spread over the dough. Sprinkle with the sliced almonds. Combine the remaining sugar and cinnamon and sprinkle over the almonds. Bake for 25 minutes, or until golden brown. Remove from the oven and place on a cooling rack. Cool for 10 minutes. While still warm, slice the cookies into 8 lengthwise strips. Turn the pan 90º (a quarter turn) and cut 12 strips on the diagonal to create the diamond shape. Remove the cookies from the pan using a thin, metal spatula.
STORAGE: Store in an airtight container, layered between strips of waxed paper, for up to 3 weeks. These cookies may be frozen.
