Christmas Cookies–Jan Hagel

Ready for another easy cookie recipe?  This one is very simple. Jan Hagel is a flat, crisp, Scandinavian cookie that I made for several years at Christmas.  I haven’t made it for a few years, so decided to make it again this year.  I may post another cookie recipe before Christmas, then again, I may not!

Jan Hagel Cookie

First butter a 13×9 inch baking dish.

Butter your pan generously.

Mix together 1 & 1/4 cups of sifted flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon.

Stir until you can't see the cinnamon.

Cut 1/2 cup of cold butter (1 stick) in small pieces.  Add 2 more tablespoons.

The butter should be right out of the refrigerator.

Using your fingers, work the butter into the flour until small crumbs form.  Beat the egg yolk slightly.  Add the egg yolk and work in until well blended.

It should look a bit like biscuit dough after the butter is blended into the flour.

Drop the egg in and work it into the flour mixture.

Dump this mixture into your buttered pan.

Just dump it in.

Press the dough evenly into a well-greased 13×9 inch pan.

Spread out the crumbs and pat the dough down firmly.

Beat the egg white in a small bowl with a fork until it is foamy.

You want it fluffy, but not dry.

Brush the top of the dough with the beaten egg white.

Use a pastry brush and dab it into the egg white. Brush on. Go back for more until the dough is covered.

The dough will be wet looking on top.

It looks wet and shiny.

Sprinkle 1/4 cup sugar over the egg white.

Try to get it even, but don't worry if a little more shows up in a few spots.

Then sprinkle 1/2 cup sliced almonds over the sugar.  Press the almonds to firmly anchor them into the dough.

I find it easiest to poke the almonds down with one finger. Poke. Poke. All over the pan.

Bake at 350F for 18 to 20 minutes or until lightly browned.

All done baking. Ready to cool a little, then cut. Yum.

Cool a few minutes, then cut into diamonds while still warm.  Finish cooling in the pan, after cutting, before removing the cookies.  They will harden to a crisp, sugary deliciousness.

Jan Hagel

1 & 1/4 cups sifted flour

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 cup + 2 tablespoons cold butter

1 egg, separated

1/2 cup sliced almonds

1/4 cup sugar

Mix together the flour, 1/2 cup sugar, and cinnamon.  Cut the butter into small pieces.  Using your fingers, work the butter into the flour until small crumbs form.  Add the egg yolk and work in until well blended.

Press the dough evenly into a well-greased 13×9 inch pan.  Brush the top of the dough with the slightly beaten egg white.  Sprinkle with the 1/4 cup sugar and the almonds. Press in the almonds to firmly anchor them into the dough.

Bake at 350 F for 18 to 20 minutes or until lightly browned. cool a few minutes, then cut into diamonds.  (Do not wait until completely cooled.)  Finish cooling in the pan, after cutting, before removing the cookies.

 

 

Don’t look for a Friday guest post.  We’re postponing that until next Friday.  I do have a post ready for Saturday, Christmas Eve, with pictures of our home and decorations.  After that, this blog will be silent for several days!  If I don’t “see” you again before Christmas, have a very Merry Christmas at your home and enjoy.

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2 Comments

Filed under Baking, Christmas, Christmas Traditions

2 responses to “Christmas Cookies–Jan Hagel

  1. Mmmmmm!!! Looks yummy!

    Hi! Stopping by from MBC. Great blog!
    Have a nice day!

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