Name: Dutch Cookies
Cook time: 25 min
Total time: 2 hr
Yield: Makes about 4 dozen
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 cup sugar; 1 large egg, separated; 1 cup chopped pecans (about 1/4 lb)

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.

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