English Toffee Cookies

[Guest guest]

Make sure you don't sub the butter or they won't set.

There's a reason certain cookies take butter in the recipe.

Mark

 

English Toffee Cookies

 

1 cup butter, do not use margarine

1 cup granulated sugar

1 egg yolk

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 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.