Jan Hagels
Yield
servingsPrep
15 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | sticks |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
water
|
|
| ½ | cup |
pecans
finely |
|
| x |
walnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 226 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
water
|
|
| 118 | ml |
pecans
finely |
|
|
walnuts
|
*
|
Directions
Preheat oven to 350 deg.
Lightly butter a 15½ x 15½ inch jelly roll pan.
Combine flour, cinnamon and ginger on sheet of wax paper and set aside.
In large bowl of elec. mixer, add sugar and beat until light and fluffy.
Beat in egg yolk until mixture is well combined, then beat in vanilla.
Add flour mixture and stir until completely incorporated.
Turn dough onto prepared pan and pat it into an even sheet.
In cup or small bowl, beat egg white and water until frothy and brush mixture over the dough.
Sprinkle nuts evenly over dough and press them in lightly.
Using a long ruler and a sharp knife, cut dough into thirds lengthwise, then cut each third crosswise into strips about 1⅓ inches wide.
Bake for about 20 minutes or until the sheet is light golden brown.
(If using a CushionAire cookie sheet, baking time may be a little longer).
Place pan on a rack and immediately cut along the original cutting marks.
Transfer stripss to racks and allow them to cool completely.
Store in airtight container for up to 2 weeks or up to 2 months in freezer.
