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What’s Not to Love? Cinnamon Sledges

December 5, 2012


Out of all the cookies we ever made together while I was growing up, this is the one that I most associate with Christmas cookies. Maybe it’s because it was always my job to spread the gooey egg-white with my hands and sprinkle on the nuts.

This recipe just reminds me of my mom – a simple cinnamon shortbread, covered in pecans.

What’s not to love about that, I ask you?

1 cup butter, softened
1 cup firmly packed brown sugar
1 large egg, separated
2 cups all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon salt
1 1/2 cups chopped pecans

Preheat oven to 300. Beat butter, sugar, 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 mixing just until blended. (Dough will be stiff.)

Spread dough evenly in un-greased 15 1/2 x 10 1/2-inch jelly-roll pan. Beat egg white with fork just until foamy. Use your hands and spread evenly on top of dough.Sprinkle with nuts and press in lightly. Bake 40 to 45 minutes. While still hot, cut into 3-inch squares, then cut diagonally into triangles. Cool in pan. Makes 30.

Image by Dallas News.

You can also find me over here today, at The M.O.M. Initiative, writing about the comfort that can be found in parallels between a favorite bedtime story and Psalm 139. Stop by and check it out!

One Comment leave one →
  1. December 5, 2012 8:46 am

    these sound heavenly – think I’ll try them! thanks, Adelle!

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