Jan Hagels

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.

Spiced Apple Cider

This is a favorite on a cold winter evening curled up in front of a fireplace or a fantastic holiday treat for parties and guests. For the more adventurous, add a little apple brandy to spice things up.

• 1 gal. unfiltered apple cider
• 1 cup brown sugar
• 6 oz. frozen lemonade
• 6 oz. frozen orange juice
• 1 tbsp. whole cloves
• 1 tbsp. whole allspice
• 1 tsp. ground nutmeg
• 5-6 whole cinnamon sticks

Combine unfiltered apple cider, brown sugar, frozen lemonade and frozen orange juice in a large pot. Place the spices in a cheesecloth and tie into a ball using twine or a string. Float the bundle in the liquid and warm over medium-low heat for 30 - 60 minutes. Leave it over low heat all night for holiday guests — if it lasts that long!