My grandma was an amazing woman. She never went a day without cookies in the cookie jar. Not only was she always prepared to serve Grandpa cookies with his mid-morning coffee or mid-afternoon tea, she was ready to show hospitality to guests 365 days a year.
Grandma didn’t “do” store-bought cookies (except for a brief season of chocolate Malomar cookies that melted against the hot tea cup). Over the years she evolved her own special recipe that started with a standard chocolate chip cdookie recipe and ended up involving a lot of cereal and other ingredients to stretch the recipe until it made HUNDREDS of cookies. She did, however, have one standby recipe that she made when she was pressed for time or when she didn’t have chocolate chips in the house. Laura and I grew up eating these cookies and they evoke powerful memories of grandma’s house. These Dutch cookies are called Jan Hagels. (Pronounce that Yahn Hoggle.)
Jan Hagel Cookies
- 1/2 lb. butter (1 c. or two sticks)
- 1 egg yolk (set aside the egg white)
- 1/2 c. white sugar
- 1/2 c. brown sugar
- 2 c. flour
- 1 t. cinnamon
- chopped nuts
- granulated sugar
In the food processor (or with a mixer) cream butter, sugar, and egg yolk thoroughly. Add flour and cinnamon. Mix. Pat mixture evenly into a shallow greased baking dish (9×9 or 9×13 for varying thickness). Brush the top with egg white. Sprinkle with chopped nuts and sugar. Bake for 15 minutes at 375 degrees. Cut into 48 strip cookies.
These were Grandma’s “quick cookies” and are especially handy to have in the cookie arsenal for the Christmas holidays.