Title: Jan Hagels
Categories: Cookies
Yield: 30 servings
2 c Flour
1 ts Cinnamon
1 ts Ground ginger
2 Unsalted butter; sticks/sof
1 c Sugar
1 Egg; large/separated
1 ts Vanilla extract
1 tb Water
1/2 c Pecans; finely chopped
Walnuts
Preheat oven to 350 deg. Lightly butter a 15 1/2 x 10 1/2 inch jelly
roll pan. Combine flour, cinnamon and ginger on sheet of wax paper and set
aside. In large bowl of elec. mixer, add sugar and beat until light and
fluffy. Beat in egg yolk until mixture is well combined, then beat in
vanilla. Add flour mixture and stir until completely incorporated. Turn
dough onto prepared pan and pat it into an even sheet.
In cup or small bowl, beat egg white and water until frothy and brush
mixture over the dough. Sprinkle nuts evenly over dough and press them in
lightly. Using a long ruler and a sharp knife, cut dough into thirds
lengthwise, then cut each third crosswise into strips about 1 1/3 inches
wide. Bake for about 20 mins, or until the sheet is light golden brown. (If
using a CushionAire cookie sheet, baking time may be a little longer).
Place pan on a rack and immediately cut along the original cutting marks.
Transfer stripss to racks and allow them to cool completely. Store in
airtight container for up to 2 weeks or up to 2 months in freezer. Judy
Garnett/NC PJXG05A
