Jan Hagel Dutch Recipes

DUTCH CHRISTMAS COOKIES (JAN HAGEL COOKIES)

Steps:

• Serve and enjoy!

JAN HAGEL COOKIES

Steps:

• Preheat the oven to 175 °C / 350 °F. Set two pieces of parchment paper the size of your baking sheet aside.
• In a bowl, mix baking powder with all-purpose flour and set aside.
• Add butter and sugar to a bowl and mix till incorporated. Add the cinnamon and salt and mix till incorporated followed by half of the whisked egg. Mix till incorporated.
• Add the flour mixture and briefly mix till the dough starts to form. Don't over mix. Take out the dough as soon as it starts to come together and place it on a work surface.
• Using your hands form a ball of the dough and place the dough onto some parchment paper that's big enough to fit your baking sheet. Place another sheet of parchment paper on top and roll out the dough in between the sheets into a rectangular shape of 12 x 14 inch (30 x 35 cm).
• Brush the rolled out dough with the other half of the whisked egg. Sprinkle the Jan Hagel cookie dough with slivered almonds and pearl sugar. Place the second sheet of parchment paper on top again and lightly roll the sugar and almonds into the dough.
• Transfer the dough, with the parchment paper still on the bottom to a baking sheet. And bake in the oven for approximately 15-20 minutes till golden. When the big cookie sheet is nice and golden it's ready to take out of the oven.
• Once out of the oven, immediately use a knife to cut into cookies of 1 x 3 inch (3 x 8 cm) while still hot. Make sure to use oven gloves, the baking sheet will still be hot. Leave the cookies to cool slightly on the sheet, don't pick them up yet while still hot or they will break. Once they're cool enough to pick up you can transfer them to a wire rack to cool down further.

JAN HAGEL COOKIES

Steps:

• Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.
• Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.
• Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.

JAN HAGELS

Steps:

• 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.

JAN HAGEL-DUTCH ALMOND COOKIE

Steps:

• Preheat the oven to 325°F Separate the egg and set it aside.
• Beat the butter and the single cup of sugar together until fluffy.
• Add the egg yolk and almond extract and blend thoroughly.
• Stir in the flour. It will become crumbly.
• Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
• Sprinkle the sliced almonds over the dough, pressing lightly.
• Beat the egg while until foamy. Spread it over the almonds( yes it is messy).
• Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
• Bake for 25 minutes, or until light golden.
• Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.