Cookbook:Holland Tea Cakes
| Holland Tea Cakes | |
|---|---|
| Category | Dessert recipes |
| Servings | 20 cookies |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Holiday Recipes | Dessert
Holland tea cakes are simple flat cookies. They are easy and quick to make. They are traditionally Christmas cookies but are good for any time. They last for a long time, so if you make too many they can be saved.
Ingredients
[edit | edit source]- 1 cup (240 g) white granulated sugar
- 1 stick butter, preferably melted
- 2 eggs, separated
- 2 cups (280 g) flour
- 1–2 teaspoons cinnamon (or to taste)
- Colored sugar or nuts for topping
Procedure
[edit | edit source]- Preheat oven to 350°F (180°C).
- Mix the butter and sugar until completely combined. Mix in the egg yolk, then the flour and cinnamon (preferably by hand, though this all can be done in a mixer if you want).
- Pour batter into a cookie pan. Use the palm of your hand to spread and smooth it over the whole pan (this is the hardest part).
- Brush on leftover egg white. Scatter your desired toppings evenly over the batter.
- Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.
- Before they get too cool, cut them into small 1-inch (2.5 cm) squares.
Notes, tips, and variations
[edit | edit source]- Egg substitutes can be used in place of the egg yolk, but you still need egg white for the topping.