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Jan hagel

Time 45 minutes
Yields Makes about 75 cookies
Jan hagel
1

Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the egg yolk until incorporated. Beat in the cinnamon, then slowly beat in the flour until incorporated.

2

Spread the dough evenly over the bottom of a lightly greased jelly roll pan (15 1/2 inches by 10 1/2 inches by 1 inch). Set aside.

3

In a small bowl, beat the egg white with the water until frothy. Brush the egg white mixture over the dough, then sprinkle over the chopped walnuts.

4

Bake until puffed and lightly golden, about 20 to 25 minutes. The cookies will settle and deflate after baking.

5

Cut the cookies while warm into small bars, approximately 2 inches by 1 inch. Store the cookies in a tightly wrapped container up to 2 days, or freeze (tightly covered) for up to 2 months.


Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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