Jan Hagel Cookies

These sweet and crunchy Jan Hagel Cookies are a delightful treat, perfect for any occasion. With a delicious combination of creamy butter, sweet sugar, and crunchy nuts, these cookies are sure to satisfy your sweet tooth.

Plus, they’re incredibly easy to make and look beautiful with their decorative shapes and sprinkles of sugar on top!

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans or walnuts
• 1/4 cup brown sugar
• 1/4 cup granulated sugar

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.

Add the granulated sugar and beat until well combined.

Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Fold in the chopped nuts. Divide the dough into 6 equal pieces.

On a lightly floured surface, roll out each piece into a thin sheet, about 1/8 inch thick.

Cut into desired shapes using a cookie cutter. Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Mix together the brown sugar and granulated sugar, then sprinkle evenly over the cookies.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Softened butter is a must, so make sure to leave it at room temperature for a bit before using it.

You can also use a combination of pecans and walnuts if you can’t decide on just one! Don’t overmix the dough, as it can lead to tough cookies.

Stop mixing once the ingredients come together in a ball.

If you don’t have parchment paper, you can lightly grease the baking sheet with butter or cooking spray.

Chill the dough for about 30 minutes if you’re having trouble rolling it out thinly.

This will help the gluten relax, making it easier to work with.

To get a crisp, sharp edge on your cookies, make sure to flour your surface lightly but evenly.

You can also chill the cut-out cookies on the baking sheet for 10-15 minutes before baking for a more defined shape.

Keep an eye on the cookies after 10 minutes, as the baking time may vary depending on the size of your cookies.

They’re done when the edges are lightly golden brown.

Store your cookies in an airtight container at room temperature for up to 5 days.

You can also freeze them for up to 2 months and thaw at room temperature when you’re ready.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 30g
• Dietary Fiber: 0.5g
• Sugars: 15g
• Protein: 2g