It’s almost Christmas! Happy Christmas Eve. As the year begins to a close I’m reminiscing on my favorite things and these are my two favorite recipes we make every Christmas that I always enjoy.
Before my grandmother passed away, she always baked Jan Hagel Cookies. I was curious of the origin of the cookies and I looked them on. They are Dutch holiday cookies that are essentially their version of Christmas sugar cookies. For a while we were using online recipes to make them, but they weren’t as good as my grandmother’s version and then we found her original recipe. I’m posting the recipe online so that you may try them, but also in case we misplace it again, we have it forever on the internet.
- 1 cup butter, softened
- 1 egg yoke
- 1/2 tsp. cinnamon
- 1/2 cup of slivered almonds
- 1 cup sugar
- 2 cups all purpose flour
- 1 egg white (slightly beaten)
- Mix butter, sugar and egg yoke together
- In a seperate bowl, add flour and cinnamon together and sift so they are mixed together
- Add all together and mix until throughly mixe
- Place wax paper on 2 cookie sheets
- Divide the dough in half onto the cookie sheets
- Place the palm of your hand onto the dough and flatten out to the end of the cookie sheets – the dough should be very thin.
- Spread egg white on top of the dough (this is what makes the slivered almonds stick to the dough)
- Place slivered almonds on top of the dough
- Bake at 300 degrees F for 1/2 hour
- Check to make sure cookies are crisp and fully baked. Add more time if necessary
- Once you pull them out of the oven, cut them right away. Jan Hagels are rectangular cookies.
- Let cool and then enjoy!
Another recipe that we always make are Molasses cookies. I love these cookies and I eat a lot of them that it’s probably really unhealthy. This recipe requires a lot of time so make sure you plan ahead because the dough needs to set for 3 hours until you can bake it.
- 9 oz. (2 cupes) all purpose flour
- 2 tsp. baking soda
- 1 1/4 tsp. groud ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground clover
- 1/2 tsp. table salt
- 1/4 lb. (1/2 cup) unsaled butter, softened
- 1 cup packed dark brown sugar
- 2 tbs. vegetable oil
- 1/3 cup molasses
- 1 large egg
- Granulated sugar for rolling
- Remember you need to let the dough set for 3 hours before baking
- In a medium bowl sift together flour, baking soda, ginger, cinnamon, cloves and salt
- In an electric mixer, beat together butter and brown sugar until light and fluffy
- Add oil into the blender
- Scrape the bowl
- Add the egg and beat until blender
- Stir in the flour mixture until well combined
- Wrap the dough in plastic and chill until firm (around 3 hours)
- Heat oven 375 degrees F
- Lightly great baking sehats
- Measure the dough into tablespoon-size pieces and roll between your palms to form 1-inch balls
- Roll the balls in the granulate sugar to coat
- Place the balls on the baking sheet 2 inches apart
- Bake until center surface of the cookies is barely dry (9 to 10 minutes)
- Let them cool for 5 minutes
Hope you get to try these recipes out and if you do, please let me know if you enjoyed them!