Jan Hagels

Jan Hagels ready to eat!

These are a lovely Christmas cookie that comes to us by way of the Netherlands. They are a wonderful buttery blend of goodness with just a hint of cinnamon. There’s a surprise bit of crunch from the whipped egg whites that hold the chopped walnuts in place on the top of these cookies. If you’re not a fan of walnuts, these are also good made with sliced almonds!

4 C. Homemade Holiday Cookie Mix
4 1/2 T. butter
1/2 t. cinnamon
1 egg, separated
1/2 C. finely chopped walnuts OR sliced almonds

1. Heat oven to 350 degrees. Coat a 10 X 15 inch jelly roll pan with non-stick baking spray.
2. Combine the Homemade Holiday Cookie Mix with the cinnamon. Cut in the butter using a pastry blender or two knives.
3. Separate the yolk from the egg white putting the white in a medium bowl. Whisk the egg yolk and then combine with the cookie mix. Mix well. You will see flecks of yolk throughout the loose mixture and that’s ok.
4. Press the baking mix/egg yolk mixture evenly into the jelly roll pan.
5. Beat the egg white with a mixer until it is foamy. Spread the foam over the top of the dough.

Beaten egg white spread on the dough

6. Sprinkle the chopped walnuts over the top of everything.

Ready to go in the oven

7. Bake for 25 – 30 minutes until golden brown. Remove from oven and cut immediately into squares. Allow to cool a few minutes then remove to cooling rack to cool completely.

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