English Toffee Cookies

Ingrients & Directions 1 c Butter -; (2 sticks) (do not use margarine) 1 c Granulated sugar 1 Egg yolk 2 c All-purpose flour 1 ts Ground cinnamon 1 Egg white 1 c Finely ground pecans Preheat oven to 250 degrees. Beat butter and sugar until fluffy; add egg yolk. […]

Ingrients & Directions


1 c Butter -; (2 sticks)
(do not use margarine)
1 c Granulated sugar
1 Egg yolk
2 c All-purpose flour
1 ts Ground cinnamon
1 Egg white
1 c 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.


Yields
48 servings

RobinDee

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