English toffee cookies

Yield: 48 servings

Measure Ingredient
1 cup Butter -; (2 sticks)
\N \N (do not use margarine)
1 cup Granulated sugar
1 \N Egg yolk
2 cups All-purpose flour
1 teaspoon Ground cinnamon
1 \N Egg white
1 cup Finely ground pecans

Preheat oven to 250 degrees. Beat butter and sugar until fluffy; add egg yolk. Stir in flour and cinnamon. Dough will be stiff. Pat dough out onto the surface of a large greased cookie sheet, forming a thin rectangle. To prevent burned spots, dough must be the same thickness throughout. Beat egg white slightly; it should not be foamy. Brush dough with egg white; sprinkle with pecans. Press pecans lightly into dough. Bake for 1 hour. Cut into squares while cookies are still slightly warm. Yields about 4 dozen cookies.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Diane Huber, Ferguson Formatted for MasterCook by Susan Wolfe - vwmv81a@...

Converted by MM_Buster v2.0l.

Similar recipes