Dutch Cookies

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These lightly spiced butter cookies are similar to janhagel, a popular dutch cookie. Jane valentine talbert of encinitas, california, uses pecans instead of the more traditional almonds. **cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the scandinavia international recipes from epicurious.com for zwt.

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Steps

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Put oven rack in middle position and preheat oven to 325f.

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Butter a 15- by 10- by 1-inch baking pan , then line bottom with foil , leaving a 2-inch overhang on 2 ends , and butter foil.

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Whisk together flour , cinnamon , and salt in a bowl until combined.

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Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy , about 3 minutes in a stand mixer or 6 minutes with a handheld.

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Beat in yolk.

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Reduce speed to low , then mix in flour mixture until combined.

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Spread batter evenly in pan with an offset spatula.

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Lightly beat egg white in a small bowl , then brush some of it over batter and sprinkle evenly with pecans.

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Bake until top is golden brown and edges begin to pull away from sides of pan , 35 to 40 minutes.

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Cool in pan on a rack 10 minutes , then transfer with foil to a cutting board.

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Discard foil.

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Cut while still warm into 2-inch squares or , by halving squares diagonally , into triangles and cool completely on rack.

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Ingredients

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all-purpose flour, ground cinnamon, salt, unsalted butter, sugar, egg, pecans