I was very excited to find this cookie recipe to make for the alphabet J. The name of the cookie was very attractive to look into, and I was drawn by the easy procedure and ingredients that the recipe has. Jan Hagel (pronounced Yahn Hagel) is a Dutch cookie, that has been passed down from generation to generation. Every family has a tradition of baking these cookies around Christmas time, but they are mostly baked year around. The Jan Hagel cookies are made with butter and are topped with nuts and sugar. In the 17th century, the sailors, common man, and ordinary people were referred to as ‘janhagel’. These people enjoyed them the most and hence it was a apt word for the cookie. There is no clear theory on where the Jan Hagel cookie originated but it dates back to the 17th century. Jan Hagel is referred to as a Christmas tradition, but it is also baked as one of the main desserts for the Feast of St. Nicholas and its eve, which falls on the 5th and 6th of December each year. Since it is so close to Christmas, the Dutch Shortbread Cookies are baked throughout the season. Keebler company used to manufacture the Jan Hagel Cookies, but they have stopped their production. The Jan Hagel cookies are very simple to bake and they are very rustic looking. The dough is spread in a baking tray and then cut into pieces after baking. It sort of reminded me of making the burfis (Indian fudge). The cookies are made of basic shortbread cookies and are topped with sliced almonds and sugar. The cookies as such are very mildly sweet and the sugar crystals on top make it perfect.
My other bakes in the A – Z Baking Around the World Marathon –
A for Almond cookies from China B for Bretzel Rolls from Germany C for Chocolate Cupcakes with Chocolate Buttercream Frosting from USA D for Danish Cookies from Denmark E for Empanada from Argentina F for Franzbrötchen from Germany G for Grissini from Italy H for Hot Cross Buns from England I for Irish Freckle Bread from Ireland Preparation time - 10 minutesBaking time - 20 to 25 minutesDifficulty level - easyRecipe adapted from - Mama’s Gotta Bake
Ingredients to make Jan Hagel Cookies - (makes about 28, 2 x 2 cookies)
All-purpose flour - 2 cups Butter - 12 tablespoon ( chilled and cubed) Sugar - 1 cup Cinnamon - 1 tsp Salt - ½ tsp Baking powder - ½ tsp Milk - a few teaspoons (if needed, to bring the dough together) Almonds - ½ cup (sliced) Sugar - ¼ cup (granulated)
Procedure to make Dutch Shortbread Cookies -
I used my food processor to make the pastry dough. In the bowl of the food processor, combine all the dry ingredients; flour, 1 cup of sugar, baking powder, cinnamon, and salt. Pulse the mixer a few times to mix.
Add the chilled, cubed butter to the dry ingredients and pulse in little intervals. The mixture should come together as a dough. If not, add a little milk to bring the dough together.
Grease a 12 x 8 sheet pan (rimmed) with butter and then layer it with parchment. Grease the parchment as well with butter.
Spread the cookie dough evenly on the greased parchment. Use the back of a glass or your palm to spread the dough as evenly as possible.
Brush the top of the dough with little water and then sprinkle the sliced almonds and sugar over the dough. Press it gently to make the nuts adhere to the dough.
Preheat the oven to 350 F.
Bake the cookies for 20 to 25 minutes or until the cookies are golden brown.
Remove the tray from the oven and when it is still warm, cut them into desired size.
Place the cut cookies on a rack to cook them completely.
Other Baking Ideas
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