Jan Hagel Cookies Dutch Buttery Sand Cookie With Cinnamon And Almond Recipes

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: DUTCH BUTTERY SAND COOKIE WITH CINNAMON AND ALMOND

Steps:

• Make the dough
• Cut the cold butter into pieces.
• Add all the cookie dough ingredients to the food processor, and pulse until it resembles wet sand.
• Dump the contents out on a board, and with your hands shape it into a ball. You may have to put some pressure on it.
• Wrap the ball in cling film, and place it in the fridge for 45 Minutes
• Shape the dough and bake the cookies
• Preheat the oven to 160ºC (320F), in non convection mode.
• Roll the dough ball out until it's 3mm (⅛") on top of a sheet of parchment paper. The dough is a bit sticky, so frequently dust your rolling pin with flour, or put a light dusting of flour on the dough.
• Dust the top of the dough evenly with cinnamon. Make sure it's not too much.
• Cover the top with pearl sugar and almonds. You want to make sure it's evenly distributed, and there are no big gaps of cookie dough without toppings. Press the toppings down a little bit, to make sure they "stick" to the dough.
• Transfer the parchment paper with the cookie dough to a cookie sheet. If the dough feels really soft, you can refrigerate it for 30 minutes.
• Once the oven is preheated, bake the cookie on the middle rack for 20-25 minutes.
• Cutting and cooling the cookies
• When the cookie sheet comes out of the oven, cut the dough into rectangles or squares.
• Transfer to a rack to cool.

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 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.