Tender with a spicy flavor.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream together the butter and sugar until light and fluffy. Sift the flour and cinnamon and add to the butter mixture. Spread the mixture into an ungreased baking pan measuring 11x7 inches. Beat the egg and brush over the top of the dough. Prick dough all over with a fork. Sprinkle dough with almonds and sugar.

  • Bake for 20 to 25 minutes, until golden brown. Let cool on wire rack for 5 minutes before cutting into 12 bars. Store in an airtight container.

Nutrition Facts

160 calories; 9 g total fat; 36 mg cholesterol; 61 mg sodium. 17.5 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2008
I read the recipe and read the reviews and saw where people were mildly to severely disappointed with this one. I laughed a little bit as dutch pastries are sometimes hard to make and me being a dutchie myself I thought I would see what I could do with this one. Im honestly not sure if this really is dutch or not honestly. Once I read what they had to say I took a closer look at the ingredients and measurements. This is a shortbread type of cookie which usually is on the crumbly or firm side. So you cant realistically bake this into bars and cut it without having crumbs. However I took one review that said to add in the egg other than brush the top of it and then instead of bars (for reasons mentioned above) I rolled it into cookies by hand and pressed sugar and almonds in the tops of the cookies and in about 25 minutes they were ready. Being that its a shortbread it doesnt really "brown" nor change color from dough to cooked form for that matter so when u can press the cookies and they do not give they are ready. I gave this one 4 stars after my alterations to the recipe. Hope this was helpful! Read More
(9)

Most helpful critical review

Rating: 3 stars
12/17/2003
Easy to make although they seem a little dry. A lot broke apart when cutting them. Maybe tweak the recipe a little to make is more soft?? Read More
(5)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/15/2008
I read the recipe and read the reviews and saw where people were mildly to severely disappointed with this one. I laughed a little bit as dutch pastries are sometimes hard to make and me being a dutchie myself I thought I would see what I could do with this one. Im honestly not sure if this really is dutch or not honestly. Once I read what they had to say I took a closer look at the ingredients and measurements. This is a shortbread type of cookie which usually is on the crumbly or firm side. So you cant realistically bake this into bars and cut it without having crumbs. However I took one review that said to add in the egg other than brush the top of it and then instead of bars (for reasons mentioned above) I rolled it into cookies by hand and pressed sugar and almonds in the tops of the cookies and in about 25 minutes they were ready. Being that its a shortbread it doesnt really "brown" nor change color from dough to cooked form for that matter so when u can press the cookies and they do not give they are ready. I gave this one 4 stars after my alterations to the recipe. Hope this was helpful! Read More
(9)
Rating: 4 stars
04/15/2008
I read the recipe and read the reviews and saw where people were mildly to severely disappointed with this one. I laughed a little bit as dutch pastries are sometimes hard to make and me being a dutchie myself I thought I would see what I could do with this one. Im honestly not sure if this really is dutch or not honestly. Once I read what they had to say I took a closer look at the ingredients and measurements. This is a shortbread type of cookie which usually is on the crumbly or firm side. So you cant realistically bake this into bars and cut it without having crumbs. However I took one review that said to add in the egg other than brush the top of it and then instead of bars (for reasons mentioned above) I rolled it into cookies by hand and pressed sugar and almonds in the tops of the cookies and in about 25 minutes they were ready. Being that its a shortbread it doesnt really "brown" nor change color from dough to cooked form for that matter so when u can press the cookies and they do not give they are ready. I gave this one 4 stars after my alterations to the recipe. Hope this was helpful! Read More
(9)
Rating: 3 stars
12/16/2003
Easy to make although they seem a little dry. A lot broke apart when cutting them. Maybe tweak the recipe a little to make is more soft?? Read More
(5)
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Rating: 1 stars
04/02/2008
This recipe does not work the way it is printed. If you do not add the eggs to the mixture you get crumbs! Try to make it the way it says and you get a big mess! Read More
(3)
Rating: 3 stars
07/06/2014
I have mixed feelings over this one and I think I've learned my lesson about not reading reviewer comments first... LOL! This was rather dry and crumbly while mixng but I followed directions as written. The end result is a tasty little treat nice with some fresh fruit and yogurt on the side. Read More