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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Guest Opinion: AHS incident was not a crime ... Chris Honoré: A political potpourri revisited ... SOU dorm rooms flooded after student breaks sprinkler head ... Guest Opinion: AHS incident was not a crime ... Chris Honoré: A political potpourri revisited ... SOU dorm rooms flooded after student breaks sprinkler head ... Joanna McQuillan Weeks: Almond cookies pass the test Comment By Joanna McQuillan Weeks The Standard-Times DailyTidings.com By Joanna McQuillan Weeks The Standard-Times Posted Mar. 25, 2015 at 2:13 PM By Joanna McQuillan Weeks The Standard-Times Posted Mar. 25, 2015 at 2:13 PM » Social News I am an inveterate clipper of recipes and collector of cookbooks. I make no apology for that in the modern era of “pinned” recipes and the plethora that is available online. Ask my husband: I like to experiment in the kitchen. Either a recipe pleases me and makes it into one of my three file boxes, or it is consigned to the ash heap of failure. Sometimes Loring finds a dish delicious and I don’t, but it’s my judgment that rules. The recipe’s either a keeper or another bit of paper in the trash. Some would look at my folder of clippings and observe that I could try one a day and not run out for years, and they’d be right. But when I recall that I saved a recipe for sticky toffee pudding that would use up the Lyle’s Golden Syrup on my shelf, or a certain savory pot roast made with cranberries, I know where to find it. Sometimes there’s a contest between a known recipe and an untried one. That’s what happened last week — and the recipe in my file box prevailed. I had a perfectly good recipe for Jan Hagels, a simple Dutch almond cookie, copied from a community cookbook years back. They reminded me of the windmill cookies I liked as a kid. But during the holidays, I had come across another version in a Christmas-cookie book. And that was the one I decided to bake last Thursday. What I learned is that they came out too thick — not the crisp wafers I remembered — and that to my palate, the added lemon zest conflicted with the simple flavor of cinnamon. So, when I make them next, I’ll be going back to the recipe I’ve had for years. These shortbread cookies — the word comes from the Dutch koekje, by the way — are traditionally eaten in Holland at Christmastime. But why not enjoy them the year round? Jan Hagels Ingredients: 1 1/4 cups flour 3/4 cup sugar, divided 1/2 teaspoon cinnamon 1/2 cup (1 stick) chilled butter, cut in ½-inch pats 1 egg, separated 1/2 cup sliced almonds Line a 13-by-9-inch pan with foil, leaving at least an inch overhang at narrow ends of pan. Grease well. Preheat oven to 350 degrees. Mix flour, 1/2 cup sugar, cinnamon and butter with fingers until crumbly. Blend in yolk. Using fingers, press evenly into pan. Using a pastry brush, paint with beaten egg white. Sprinkle with 1/4 cup sugar and the almonds. Gently press into dough. Bake in center of oven for 18-20 minutes. Lift out of pan with foil. Cut into 2-inch by 1-inch bars while warm, taking care not to slice through foil. Using spatula, remove to rack and cool. Note: I expanded the directions to make them a little clearer. Joanna McQuillan Weeks is food editor of The Standard-Times in New Bedford, Mass. Contact her at [email protected]. Follow her on Twitter at @JoannaWeeksSCT. By Joanna McQuillan Weeks The Standard-Times DailyTidings.com By Joanna McQuillan Weeks The Standard-Times Posted Mar. 25, 2015 at 2:13 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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