Cookbook:Holland Tea Cakes

| 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

 * 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

 * 1) Preheat oven to 350°F (180°C).
 * 2) 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).
 * 3) 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).
 * 4) Brush on leftover egg white. Scatter your desired toppings evenly over the batter.
 * 5) Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.
 * 6) Before they get too cool, cut them into small 1-inch (2.5 cm) squares.

Notes, tips, and variations

 * Egg substitutes can be used in place of the egg yolk, but you still need egg white for the topping.