Jan Hagel Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Egg white | 1 | |
| 4 pieces loaf sugar, finely crushed | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), finley chopped | |
Directions
Cream butter; add sugar gradually, beating until fluffy.
Add egg yolk and beat well.
Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition.
Divide dough into halves and roll each on an ungreased cookie sheet into a 12x10-inch rectangle.
Beat egg white slightly with a small amount of water; brush lightly over dough.
Mix crushed sugar with cinnamon and nuts; sprinkle over each rectangle.
Bake at 375°F 15 minutes.
Trim the edges and cut into bars while warm.
Add egg yolk and beat well.
Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition.
Divide dough into halves and roll each on an ungreased cookie sheet into a 12x10-inch rectangle.
Beat egg white slightly with a small amount of water; brush lightly over dough.
Mix crushed sugar with cinnamon and nuts; sprinkle over each rectangle.
Bake at 375°F 15 minutes.
Trim the edges and cut into bars while warm.
Chef
