Title: Cinnamon Sledges
Categories: Cookies
Yield: 30 servings
1 c Butter; softened
1/2 c Brown sugar, packed
1/2 c Granulated sugar
1 lg Egg; separated
2 c Flour, all-purpose
1 tb Cinnamon
1/8 ts Salt
1 1/2 c Pecans; chopped
Recipe by: Ladie's Home Journal, Dec. 1989 Preparation Time: 20:0
Preheat oven to 300. Beat butter , sugars and egg yolk in large mixer
bowl at medium speed until light and fluffy.
Combine flour, cinnamon and salt in another bowl. Add to beaten mixture
and continue beating just until blended. (Dough will be stiff) Spread dough
evenly in ungreased 15 1/2 x 10 1/2 inch jelly roll pan. Beat egg white
with fork just until foamy. Spread evenly on top of dough. Sprinkle with
nuts and press in lightly. Bake 40-45 minutes. While still hot, cut into
3-inch squares, then cut acroos diagonally into triangles. Cool in pan.
Makes 30, 150 calories each.
