Holland Tea Cakes
Holland tea cakes are thin, cinnamon-scented cookies baked as a single sheet and cut into small squares. The dough is pressed flat by hand, then brushed with egg white so the colored sugar or nuts cling and bake into a glossy top. Traditionally made at Christmas, they suit any time of year, and because they keep well, a oversized batch is never a problem.
Instructions
Heat the oven to 350°F (180°C).
Beat the butter and sugar together until no streaks of either remain. Stir in the egg yolks, then add the flour and cinnamon. Mixing by hand works best, though a mixer will do the job too.
Scrape the batter into a cookie pan. Press it out with the palm of your hand until it covers the whole pan in a smooth, even layer. This is the trickiest part of the recipe.
Brush the leftover egg whites over the surface, then scatter on colored sugar or nuts so the topping is evenly spread.
Bake until the top is golden brown, about 20 minutes. Take the pan out and let it cool for a few minutes.
While the cookies are still warm, cut them into 1-inch (2.5 cm) squares. Cutting before they cool fully keeps the edges from cracking.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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