I tested these out for my sis-in-law Bev when she came back from Amsterdam. These are actually quite good and are one of my husband's favorite cookies! They are like shortbread cookies, but with a twist. The cinnamon and pecan make them extra delicious! It's a good holiday cookie to make too! I also like this cookie recipe because it's faster to make than other typical cookies because you don't need to drop the dough for each cookie, one by one. Much faster to just bake the dough as a sheet, and then cut it into individual cookies!
Tip: Cut the cookies when the dough is still warm and just out of the oven. Otherwise, it will be harder to cut once the cookies have hardened. I like to cut them into squares or triangles. The dough might be a little sticky, so found it's easier to use your fingers to flatten the dough in the pan instead of using a spatula. I like to use a little more chopped pecans than the recipe calls for so prefer to use ~ 1 1/4 cups of chopped pecans. I also lightly press the pecans into the dough.
Dutch Sugar Cookies (~from epicurious)
Yield
Makes about 4 dozen
Active Time
25 min
Total Time
2 hr
Tip: Cut the cookies when the dough is still warm and just out of the oven. Otherwise, it will be harder to cut once the cookies have hardened. I like to cut them into squares or triangles. The dough might be a little sticky, so found it's easier to use your fingers to flatten the dough in the pan instead of using a spatula. I like to use a little more chopped pecans than the recipe calls for so prefer to use ~ 1 1/4 cups of chopped pecans. I also lightly press the pecans into the dough.
Dutch Sugar Cookies (~from epicurious)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar
- 1 large egg, separated
- 1 cup chopped pecans (about 1/4 lb)- if you like more pecans- then maybe use 1 1/4-1 1/2 cups
Directions
1. Preheat oven to 325 F
2. Butter a 15 by 10 inch baking pan, and then line bottom with foil, leaving a 2-inch overhang on 2 ends and butter the foil
3. Whisk together flour, cinnamon, and salt
4. Beat together butter, sugar in a large bowl at medium speed until pale and fluffy (~ 3 min)
5. Beat in egg yolk. reduce speed to low, then mix in flour mixture until combined
6. Spread batter evenly in pan with spatula.
7. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
8. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
9. Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
10. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
7. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
8. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
9. Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
10. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
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