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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are from the Treebeards cookbook. Treebeards is a local restaurant with fabulous casual Southern/Cajun food. Janhagel is Dutch in origin. It's like a rich buttery cinnamon shortbread type base coated with nuts. Traditionally almonds are used, but this is a Southern version. You can use any nuts you like. The whole house will smell fabulous while these are baking! Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg, separated |
2 cups flour |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 tablespoon water |
1/2 cup finely chopped pecans (or other nuts) |
Directions:
1. Preheat oven to 350, and spray the bottom of a 9 X 13 inch pan with non-stick spray (the recipe calls for a 10 X 15 jelly roll pan, but I didn't have enough dough for that).
2. Beat butter, sugar and egg yolk with mixer until light and fluffy; blend in flour, cinnamon and vanilla.
3. Pat mixture into the bottom of the pan.
4. Beat egg white with water until frothy, and pour onto dough, spreading it all over the top. Sprinkle with chopped nuts.
5. Bake 25 - 30 minutes or until lightly browned.
6. Immediately cut into 1 X 2 strips, and remove them from the pan.
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