Dutch Cookies
Submitted by eroberts17
Buttery brown sugar shortbread pressed into a sheet pan, brushed with egg white, and topped with cinnamon sugar and sliced almonds. Cut into elegant diamond shapes for a cookie platter showstopper.
YIELD
1 batchPREP
30 minCOOK
15 minREADY
45 minThese Dutch cookies are essentially a giant buttery shortbread slab that gets dressed up with a cinnamon-sugar glaze and a scattering of sliced almonds before baking.
The dough is rich with brown sugar and vanilla, patted into a sheet pan for maximum surface area, then brushed with beaten egg white to create a glossy, crackly top.
Fifteen minutes in the oven and you’ve got a batch of crisp, sandy-textured cookies that you cut into diamond shapes while still warm.
They’re the kind of simple, elegant cookie that pairs beautifully with tea or coffee and looks far fancier than the effort involved.
Pro Tips
- Cut into diamonds while warm. Once the cookies cool completely, they become too brittle to cut cleanly.
- Pat the dough evenly across the entire pan. Thin spots will overbake and thick spots will stay soft.
- Toast the sliced almonds lightly before sprinkling for even deeper nutty flavor, or let them toast as the cookies bake.
Ingredients
Directions
Stir together flour and salt.
In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
Add brown sugar and vanilla; beat until fluffy.
Add egg yolk; beat until well combined.
Stir dry ingredients into sugar mixture, mixing well.
Pat batter evenly in a ungreased 15 x 10 x 1” baking pan.
Brush top with beaten egg white.
Combine sugar and cinnamon; sprinkle evenly over top.
Sprinkle almonds over all.
Bake in 350℉ (180℃) oven for 15 to 18 minutes or until light brown.
Cut into 1½ inch diamonds while warm.
Cool in pan.
Remove from pan with spatula.
Comments
