Zutaten für Dutch Cookies
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Zubereitung von Dutch Cookies
- Preheat oven to 325°F (160°C). Position oven rack in the middle.
- Grease a 15x10x1-inch baking pan. Line the bottom with foil, leaving a 2-inch overhang on two sides. Butter the foil.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer on medium-high speed until light and fluffy (3-6 minutes).
- Beat in 1 large egg yolk.
- Reduce mixer speed to low and gradually add the dry ingredients (flour mixture), mixing until just combined.
- Spread the batter evenly in the prepared pan using an offset spatula.
- Lightly beat 1 large egg white in a small bowl. Brush some of the egg white over the batter and sprinkle evenly with 1 cup chopped pecans.
- Bake for 35-40 minutes, or until the top is golden brown and the edges pull away from the sides of the pan.
- Let cool in the pan on a wire rack for 10 minutes.
- Carefully lift the cookies from the pan using the foil overhang and transfer to a cutting board.
- Remove the foil.
- While still warm, cut into 2-inch squares or triangles (by halving the squares diagonally).
- Cool completely on a wire rack before serving. Store in an airtight container, layered with wax or parchment paper, for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
13g
Carbs
2g
