Lemuel at The Greedy Maelstrom posted a Christmas musing that included a reference to a holiday cookie that I have made and loved since I was in high school. I have never heard of someone else being aware of Jan Hagels. Mine are immensely popular at holiday time. In our exchange of comments he expressed interest in my recipe. These go especially well with a nice, hot cup of tea.
1 c butter (2 sticks)
1 c sugar
1 egg, separated
1 tsp almond extract
2 c all purpose flour
1/2 c sliced almonds
1 tblsp sugar
1/4 tsp cinnamon
1. Beat butter and sugar in large bowl until light and fluffy. Add egg yolk and almond extract, blending thoroughly. Stir in flour.
2. Turn dough into an ungreased 15 x 10 x 1 cookie sheet. Spread evenly to edges with a spatula.
3. Beat egg white until foamy. Spread evenly over cookie dough. Spread almonds on top. Combine cinnamon with 1 tblsp sugar and sprinkle on top.
4. Bake 25 minutes at 350° until golden. Cool pan 10 minutes. Cut into 8 lengthwise strips. Make 12 diagonal cuts to make diamonds.