Back These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.
1 Cup Butter, room temperature
1 Cup Sugar
1 Egg, separated
1 teas. Watkins Vanilla Extract
2 Cups All-Purpose Flour
1 teas. Watkins Cinnamon
1-1/2 Cups Sliced Pecans
Sugar
Preheat oven to 275 degrees F (135 C). Butter a 15" x 10" jelly-roll pan. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolk and vanilla; mix well. In a medium-size bowl, mix flour and cinnamon. Stir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary. Spread evenly in buttered jelly-roll pan. In a small bowl, beat egg white just until well mixed; spread over dough. Sprinkle pecans evenly over top, then sprinkle lightly with sugar. Bake in preheated oven about 1 hour or until set. Cut in 2" x 1" bars or diamond shapes while still very warm. Remove cookies from baking sheet to wire racks and cool. Cookies become crisp as they cool. Makes about 72 cookies.
© Copyright 1999 The Rising
Stars Team
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