Originally from AllRecipes.com, these taste like the fabulous paper-thin sand tarts that my late Daddy would make. Now there's a recipe I wish I'd gotten before it was too late...

Belgian Christmas Cookies
aka Jan Hagels

⅔ C butter
1 tsp almond extract
1 C packed brown sugar
2 eggs
1 ⅔ C all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ C finely chopped blanched almonds
½ tsp ground cinnamon
2 tsp red decorator sugar
2 tsp green decorator sugar

Preheat oven to 375° F.

Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 - 12 minutes. Cut into bars while still warm.

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