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Jan Hagels

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Submitted by fox

YIELD

servings

PREP

15 min

COOK

20 min

READY

1 hrs

Ingredients

2 473
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML GINGER
ground
2 226
STICKS G BUTTER, UNSALTED
1 237
CUP ML SUGAR
1 1
LARGE LARGE EGGS
separated
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML WATER
½ 118
CUP ML PECANS
finely
x

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 942 55% from fat
 % Daily Value *
Total Fat 58g 88%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 25mg 1%
Total Carbohydrate 33g 33%
Dietary Fiber 3g 13%
Sugars g
Protein 20g
Vitamin A 30% Vitamin C 1%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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