Welcome to our Virtual cookie exchange, where you can participate without consuming any calories because it’s all virtual!
Got a favorite recipe you want to share? It doesn’t have to be original if you can site the source, you just need a picture! Fill out this formfollow to be included.
Today one of our readers, Robin, shares with us a traditional Dutch cookie. From Robin:
These cookies were made and shared by the Dutch nurse who cared for my Great-Grandfather after he suffered a stroke. They have now been a Christmas tradition in my Mom’s family for many years.
Jan Hagels – Traditional Dutch Christmas Cookie
1 cup butter softened (2 sticks)
2 cups flour
1 cup white sugar
1/2 cup blanched, sliced almonds
1 egg, separated
1-2 Tbls sugar
1 tsp almond extract
1/4 tsp cinnamon
- Beat butter and sugar until fluffy and light.
- Add egg yolk and almond extract. Stir in flour.
- Spread dough onto an ungreased 15 x 10 x 1-inch jelly roll pan. The dough will be very thick, so you will probably need to press it into the pan with your fingers or a rubber spatula.
- Beat egg white until foamy and spread evenly on dough. Spread nuts on top.
- Combine sugar and cinnamon and sprinkle over nuts.
- Bake at 350 for 25 minutes or until light brown.
- Let cool for 10 minutes. (Or less, you just need to be able to comfortably hold the pan.)
- CUT WHILE STILL WARM into diamond shapes. Start by cutting diagonal rows, starting from the top left corner to the bottom right corner. Then cut vertical rows from left to right. (You will have some small, misshapen pieces near the edges of the pan, but that’s okay because you can just eat them while you are taking the rest out of the pan!)
- Cool thoroughly in the pan and then remove.
Thank you, Robin! Now it’s your turn! Share your favorite recipe with us! Follow the instructions above OR share a link to the recipe, pin, etc in the comments!
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