Jan Hagle
Delightful nutty cookies with a cinnamon-sugar flavor, featuring a crisp exterior and tender interior, perfect for holiday gatherings or afternoon tea with friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
- Mix sugar, oleo, and egg yolk until well combined.
- Add flour and cinnamon; mix thoroughly.
- Press the dough evenly into the prepared pan.
- Beat egg white with water until foamy.
- Brush the egg white mixture over the dough.
- Sprinkle chopped nuts evenly over the top, pressing lightly into the dough.
- Bake until lightly brown, about 20 to 25 minutes.
- Immediately cut into 3 x 1-inch squares while warm.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the dough. If you prefer a nut-free version, you can omit the nuts or substitute with seeds like sunflower or pumpkin seeds. Ensure the oleo is softened to make mixing easier, and pressing the dough firmly into the pan will help achieve an even texture. This recipe is a delightful addition to any holiday spread, pairing well with Anne'S Cheese Dip.
Serving Suggestions
Serve Jan Hagle squares as a sweet treat during coffee breaks or dessert time. They pair beautifully with a warm drink like chai tea or hot cocoa. Consider serving alongside Rose'S Bing Cherry Salad for a refreshing contrast. These squares also make excellent gifts when packaged in decorative boxes, perfect for sharing during the holiday season or at gatherings.
Storage & Reheating
Store any leftover Jan Hagle in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place squares in the oven at 300°F (150°C) for about 10 minutes, which will help maintain their texture and flavor, making them just as delicious as when freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Jan Hagle contains roughly 28 calories, with 0g protein, 6g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of oleo in this recipe?
Yes, you can substitute butter for oleo in equal amounts. However, keep in mind that using butter may result in a slightly different texture and flavor. Oleo tends to create a softer cookie, while butter can add a richer taste.
What can I substitute for nuts if someone has an allergy?
If you need to accommodate a nut allergy, you can either omit the nuts altogether or replace them with toasted coconut flakes or seeds like sunflower or pumpkin seeds for added crunch without the allergen.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dough a day in advance and store it wrapped in plastic wrap in the refrigerator. When ready to bake, simply spread the dough in the pan and follow the baking instructions. This makes it a convenient option for busy days or holiday preparations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).