Jon Hagel Cookies
Chewy and flavorful cinnamon cookies with a nutty topping, perfect for a sweet treat or sharing with friends and family. Easy to customize for any occasion.
Ingredients
Instructions
- Cream together the oleo and sugar.
- In a separate bowl, mix the flour, cinnamon, egg yolk, and vanilla.
- Combine the two mixtures and spread evenly on a greased cookie sheet.
- Beat the egg white stiff, add 1 teaspoon water, and spread over the dough.
- Top with chopped nuts.
- Bake at 300°F for 30 minutes.
- Cut into desired shapes while warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to reduce the calories, you can substitute half the oleo with unsweetened applesauce. When spreading the dough, ensure an even layer for consistent baking. For a delightful twist, add a pinch of nutmeg alongside the cinnamon.
Serving Suggestions
These cookies can be enjoyed on their own or served alongside a cup of tea or coffee. They also pair beautifully with a scoop of vanilla ice cream for a delightful dessert. For a festive touch, consider serving them during the holiday season, alongside treats like Kathleen'S Light Pumpkin Pie or Daffy Cake (Chocolate).
Storage & Reheating
Store leftover Jon Hagel Cookies in an airtight container at room temperature for up to a week. To maintain their texture, place a piece of bread in the container, which helps to keep them soft. If you want to reheat them, pop a cookie in the microwave for 10-15 seconds, or warm them in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jon Hagel Cookies contains roughly 79 calories, with 0g protein, 6g carbohydrates, and 1g 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 margarine instead of oleo?
Yes, margarine can be used as a substitute for oleo in this recipe. However, be aware that the flavor may slightly differ, and the texture might be a bit softer. For best results, use a stick margarine that can be creamed.
What can I use instead of egg yolk?
If you're looking for an egg substitute, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg yolk. Allow it to sit for a few minutes until it thickens. This works well in maintaining moisture and binding the ingredients.
How do I know when the cookies are done baking?
The cookies are done baking when they turn a light golden color around the edges. They may appear slightly soft in the center, but they will firm up as they cool. Be careful not to overbake, as they can become dry.
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).