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Jan Hagel

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Jan Hagel

Makes 50 1x3" strips.

These buttery-rich strips with a baked-on nut glaze are a Holland specialty, often called Dutch Hail. They are quick and easy to make and are a perfect gift, a Christmas treat with teas and coffee or for anytime of the year. You can’t go wrong with creamed butter and sugar. My mom made these shortbread cookies every year and have become a staple Christmas cookie in my family. I’ve adapted the recipe to make them gluten-free. To make them allergen-friendly, contact us!

Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1 egg separated
  • 2 cups MinusG’s Pie Crust Mix
  • ½ tsp cinnamon
  • 1 tbsp. water
  • ½ cup very finely chopped walnuts 
    (nut-free substitute with roasted pumpkin seeds)

Directions

  1. Heat oven to 350° Lightly grease a jelly roll pan, 15½ x 10½x1”
  2. Cream together butter, sugar, and egg yolk. Measure Pie Crust Mix by spooning flour into the measuring cup and level it off with the back of a knife.
  3. Blend pie crust mix and cinnamon; add to butter mixture.
  4. Pat dough into prepared pan. Beat water and egg white until frothy; brush over dough; sprinkle with walnuts(optional).
  5. Bake 20-22 minutes or until very lightly browned.
  6. Remove from oven and cut immediately into finger-like strips.
  7. Let cool completely before serving.

These cookies are the easiest shortbread cookies and make a large batch in 40 minutes from start to finish. To make ahead, prepare dough and spread onto a greased jelly roll pan. Cover and freeze dough without topping. Remove from the freezer, top with frothy egg white and nuts. Heat oven and bake. They're so delicious! Enjoy.



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