Recipe: Janhagel (a rich, spicy cinnamon shortbread from Holland)

JANHAGEL

A rich, spicy cinnamon shortbread from Holland.

1 cup butter, at room temperature
2/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 egg yolk, beaten
1/3 cup chopped mixed unsalted nuts

Preheat oven to 325 degrees F. Have ready a nonstick or lightly greased 11x7-inch cake pan.

In a medium bowl, cream together butter and sugar until pale yellow and fluffy. Sift in flour and cinnamon and mix with your hands or a pastry blender until mixture is crumbly.

Press mixture evenly onto base of cake pan with palms of your hands. Prick all over with a fork. Pour the beaten egg yolk over mixture and spread evenly with a pastry brush. Sprinkle with chopped nuts.

Bake for 35 to 40 minutes or until golden. Let cool in pan, then cut into 1-inch bars.

Source: Julia Aitken's Baker's Secret Quick and Easy Baking