richard-in-cincy
Well-known member
Another oldie but goodie, I've been making these for the Christmas cookie tray for over 25 years. So simple and so very delicious (I'm channeling this as my mantra this year: Easy and Delicious).
1 cup butter
1 cup firmly packed brown sugar
1 egg yolk
1 3/4 cup flour
1 heaping tablespoon of cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/2 cup powdered sugar
1 egg white
1 cup chopped walnuts
Beat butter, sugar, vanilla, and yolk until creamy. Blend in cinnamon, salt, and flour. Line 15X10X1 jelly roll pan with parchment paper. Drop spoonfuls of the dough evenly over the pan, then start pressing into the pan to make a crust. After pressing them down, I cover with a sheet of waxed paper to make this easier and not pull the dough back up. You can run your hands along smoothing it, pushing, pressing with spatulas, etc. to get a smooth even covering of the pan. Pell the waxed paper off and even up the sides with the parchment paper hanging over the edges.
Beat egg white until frothy, then stir in the confectioners sugar. Spread this evenly over the dough. A large pastry brush or offset spatulas smooths and evens it out nicely.
Sprinkle evenly with walnuts. Press down lightly.
Bake for 25-30 minutes at 350F.
Let cool on rack for 10 minutes, then lift out the entire cake using the parchment paper (lift and slide it out onto a cutting board).
Cut into small squares or diamonds, while still warm. Cool on rack and store in tins.
Makes 4-6 dozen depending on the size and shape of your cuts.
1 cup butter
1 cup firmly packed brown sugar
1 egg yolk
1 3/4 cup flour
1 heaping tablespoon of cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/2 cup powdered sugar
1 egg white
1 cup chopped walnuts
Beat butter, sugar, vanilla, and yolk until creamy. Blend in cinnamon, salt, and flour. Line 15X10X1 jelly roll pan with parchment paper. Drop spoonfuls of the dough evenly over the pan, then start pressing into the pan to make a crust. After pressing them down, I cover with a sheet of waxed paper to make this easier and not pull the dough back up. You can run your hands along smoothing it, pushing, pressing with spatulas, etc. to get a smooth even covering of the pan. Pell the waxed paper off and even up the sides with the parchment paper hanging over the edges.
Beat egg white until frothy, then stir in the confectioners sugar. Spread this evenly over the dough. A large pastry brush or offset spatulas smooths and evens it out nicely.
Sprinkle evenly with walnuts. Press down lightly.
Bake for 25-30 minutes at 350F.
Let cool on rack for 10 minutes, then lift out the entire cake using the parchment paper (lift and slide it out onto a cutting board).
Cut into small squares or diamonds, while still warm. Cool on rack and store in tins.
Makes 4-6 dozen depending on the size and shape of your cuts.