Jan Hagel Cookies

As part of the online Facebook gathering for the release of Escape from Amsterdam, the author made a Dutch Christmas butter cookie in the shape of diamonds. The delightful cinnamon flavor and pretty decoration with sliced almonds and an egg wash gleam will look great for any occasion. Dutch cookies like this are favorites during “Pakesjavond” or the exchanging of gifts and during the arrival of Sinterklass when his assistants toss cookies to the eager children. Enjoy making and eating a Dutch cookie with loved ones. Check out the author notes at the end to see the variation used in this recipe.

Creaming the first ingredients. The color is because I substituted the sugar for a mix of cane syrup crystals and coconut sugar.

Gather the dough together as it will be crumbly.

Rolling between two pieces of parchment makes it easy. And clean-up is easy after baking

Sprinkled the surface with sliced almonds and coarse sugar

When they come out of the oven, let the pan cool a few minutes then cut into desired shapes while still warm. I cut them into diamonds. Or tried too!

Ready!!

Jan Hagel Koekjes (Cinnamon Almond Dutch Cookies)

Ingredients

8 oz unsalted butter softened1 cup sugar1 egg yolk1/2 tsp vanilla (optional)2 ¼ cups flour ½ teaspoon cinnamon (I used 3/4 teaspoon. I love cinnamon)¼ tsp salt

For brushing cookies:

1 egg white1 tablespoon water

For decorating cookies:

½ cup sliced almonds coarse sugar or granulated sugar

Instructions

Set out butter for at least 30 minutes to let it soften. Preheat oven to 350F.  Cream the first four ingredients.Combine the dry ingredients into another mixing bowl. Gradually add this mixture to the butter and mix until combined. The mixture will be crumblyLine a sheet pan with one parchment paper, or you can lightly grease the pan. Spread the crumbly dough on top and cover with another sheet of parchment paper. Use a small rolling pin to press the dough and spread it evenly into the pan (parchment paper is a must when baking!)Beat the egg whites with one tablespoon of water until frothy. Brush this on top of the pressed dough (you will use just a bit of this)Sprinkle dough with the sliced almond and coarse sugar. Bake for about 20 minutes until golden brownLet rest for 5 minutes. Use a sharp knife to cut the cookies into shapes like diamonds immediately. Do this while the cookies are warm or they will break when you try to cut themContinue to cool in the pan another 10 minutes. Transfer to a cooling rack to let them cool completely

(Adapted from What to Cook Today)

Author Notes

To make it healthier, I substituted 1/2 cup cane syrup crystals and 1/2 cup of coconut sugar.

The original recipe does not call for vanilla, but I added a 1/2 tsp

The original recipe calls for 1/2 tsp cinnamon but I used more

I substituted whole wheat white flour for the flour