Tuesday, December 22, 2009
Here's an oldie but a goodie...as far as my cookie history goes anyway. You know how you grew up eating exactly the same holiday spritz or rugelach or sugar cookie or...whatever, year after year? This was one of my family's standards. I don't know it's origins (Google says it's a Dutch holiday treat, which makes sense since I grew up outside of Holland, MI which really couldn't get any more Dutch on this side of the pond) but it's really tasty, especially with a cuppa tea. And by the way...when you are pressing out the dough and you think it won't cover any more of the pan...try a little harder.
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 egg, divided
2 cups flour, sifted
1/2 teaspoon cinnamon
1 cup pecans, finely chopped
1. Preheat the oven to 300˚F. In a large bowl (or in the bowl of a stand mixer) cream the butter and sugar together until light and fluffy. Add the egg yolk; beat well. Slowly add the flour and cinnamon and mix well.
2. Divide the dough in half and pat evenly into two 10 x 15-inch (jelly roll) baking pans. The dough will be spread very thin. Brush the remaining egg white on top of the dough and then sprinkle with the nuts. Bake for 25 - 30 minutes, rotating the pans halfway through baking, until lightly golden brown. Remove from the oven but do not allow to cool. Cut into squares immediately and remove from pan while still warm.