Jan Hagels

What’s in a name? A friend introduced these buttery, easy to make, cookies to me about a week ago. They are so good that I have already baked my own batch at home, but what’s up with the name? Pronounced yan hagels, they sound more like a complicated squat thrust exercise than a cookie. Research revealed that these cookies are actually Dutch and they’re usually made around the holiday season. The cookies are topped with rock candy and almonds in the traditional recipe, but I prefer the simple walnut topping my friend uses. These cookies are fantastic with a cup of tea and, dare I say it, even easier to make than chocolate chip.

Jan Hagels
1 cup butter
1 cup sugar
1 egg (separated)
2 cups flour (sifted)
½ teaspoon cinnamon
1 tablespoon water
½ cup chopped walnuts

Begin by greasing a 15x10x1 inch cookie sheet with a little butter and preheat your oven to 350 degrees. Cream the butter and then add the sugar and egg yolk. Gradually add the two cups of flour and cinnamon. The mixture will seem crumbly, but keep blending until it is smooth and forms a large round mass in your bowl. Remove the dough from the bowl and press it flat and even into the cookie sheet. The result should be about ¼ inch thick. In a separate bowl, beat egg white and water until bubbles begin to form. Pour the egg white mixture over the cookies, spreading evenly. Sprinkle the walnuts over the cookies and don’t be afraid to add a few more if your cookies look naked. Place in the oven for 20-25 minutes. The top should have a very light brown color when finished. Cut cookies into rectangular strips immediately and allow them to cool in the cookie sheet. I have found that these cookies are at their prime two days after baking.