Jan Hagel cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky.
Makes about 50
1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds
Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.
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