DUTCH COOKIES RECIPES

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DUTCH COOKIES RECIPE | ALLRECIPES



Dutch Cookies Recipe | Allrecipes image

This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!

Provided by TRACE23

Categories     World Cuisine    European    Dutch

Yield 40 cookies

Number Of Ingredients 8

½ cup butter
½ cup shortening
1 cup white sugar
2 cups all-purpose flour
½ teaspoon baking soda
salt to taste
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 F (175 degrees C).
  • Cream together the butter, shortening, sugar and vanilla.
  • Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  • Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  • Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

Nutrition Facts : Calories 106.6 calories, CarbohydrateContent 12.5 g, CholesterolContent 6.1 mg, FatContent 6.1 g, FiberContent 0.5 g, ProteinContent 1 g, SaturatedFatContent 2.9 g, SodiumContent 32.2 mg, SugarContent 7.5 g

DUTCH COOKIES RECIPE - FOOD.COM



Dutch Cookies Recipe - Food.com image

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F
  • Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
  • Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
  • Spread batter evenly in pan with an offset spatula.
  • Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
  • Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
  • Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

Nutrition Facts : Calories 86.3, FatContent 5.6, SaturatedFatContent 2.6, CholesterolContent 14, SodiumContent 26.4, CarbohydrateContent 8.5, FiberContent 0.4, SugarContent 4.3, ProteinContent 0.9

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