English Toffee Cookies

Recipe Ingredients

1 cup	198g / 7oz	Butter - (2 sticks)
		(do not use margarine)
1 cup	198g / 7oz	Granulated sugar
1		Egg yolk
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Ground cinnamon
1		Egg white
1 cup	237ml	Finely ground pecans

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 12-07-1998 - Diane Huber, Ferguson

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