Crispy, Buttery Jan Hagel Cookies

This recipe for Jan Hagel cookies always reminded me of shortbread when I was growing up.  So, now that I bake my own instead of enjoying my mom’s, I sometimes like to dip half the bar into melted chocolate and sprinkle with either chopped nuts or crushed peppermint sticks.  These cookies are buttery and crisp and go great with a bowl or ice cream or a cut of Holiday Hot Cocoa.

 Jan Hagel

2 c flour, measure by dipping method

1/2 t cinnamon

1 c sugar

1 egg, separated

1 c unsalted butter

3/4 c chopped pecans

In a mixing bowl, cream together the butter and sugar.  Add the egg yolk and mix until well incorporated.  Add the flour and cinnamon and stir until just mixed.  Press into a sheet pan (15×10).  Mix the egg white with 1 T cold water until slightly foamy.  Brush over the top of the dough.  Sprinkle with the chopped pecans.

Bake at 350 degrees F for 20 – 25 minutes or until very lightly browned.  Remove from the oven and immediately cut into strips (3×1).  Allow to cool completely and if desired, dip one end into melted chocolate and top with additional chopped nuts or crushed peppermint sticks.