1989 3rd place: cinnamon toffee bars
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter, softened |
| 1 | cup | Packed brown sugar |
| 1 | each | Egg |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Ground cinnamon |
| ½ | teaspoon | Salt |
| 2 | cups | All-purpose flour |
| 1 | each | Egg white, beaten |
| 6 | tablespoons | Butter, cold |
| ¾ | cup | All-purpose flour |
| ¾ | cup | Sugar |
| Colored sugar for garnish | ||
Directions
STREUSEL
Preparation time: 15 minutes Baking time: 20 to 25 minutes 1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon and salt. Add flour, a little at a time. Blend well. Press into pan to ¼ ~inch thickness with wax paper.
2. Brush beaten egg white over dough. Combine streusel ingredients in food processor. Process until butter is evenly blended. Sprinkle streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1½ -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as cinnamon, allspice, ginger, cardamom and cloves also works nicely in place of the cinnamon, and for the holiday season, a sprinkling of colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989 cookie contest. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989