Monday, March 28, 2011

Cinnamon Bars

These were so easy to make it's ridiculous.  And they taste awesome, almost like a bar of struesel topping.  And then pecans on top--perfect.  You could forgo the nuts and drizzle a powdered sugar glaze (I was tempted to put the glaze on top of the pecans).  I'm working really hard on not altering recipes before trying them, but let me know if you test it out.  Plus the other easy thing--I always have all these ingredients in the house.

Another recipe from the Christmas Cookies book Jackie gave me, I whipped these up over the weekend when Dave called at 4:30 telling me he was bringing a guest home for dinner.  Yes I'd already wanted to try them, but I used Dave's friend as an excuse.    They both loved them and these would be a great dessert for a brunch (maybe Easter?) or a wonderful contribution to a bake sale. They're pretty solid and hold up well.  I also thought about serving them with vanilla ice cream (except we didn't have any).

The original recipe calls fro making these in a 15 x 10 x 1 inch jelly roll pan and cutting into 48 bars, but I don't have that size pan.  So I made them in the 9 x 13 inch brownie pan and cut them into 24 big bars.  Seems to have worked perfectly.

Cinnamon Bars


1 cup butter, softened
1 cup sugar
1 egg, separated
2 cups flour, sifted
1 Tablespoon plus 1 teaspoon cinnamon
1 cup chopped pecans

Cream butter in a large bowl and add sugar, beating until light and fluffy.  Scrape sides of bowl as necessary.

Add egg yolk and cinnamon.

Then add flour, in batches, and mix until combined.  You'll have a crumbly dough and that's ok.

Press mixture evenly into a greased 9 x 13 inch pan.

Pour egg white on top, spreading around to coat entire surface.  Drain off any excess.

Sprinkle chopped pecans on top, press lightly into dough.

Bake at 325 degree F for 25-30 minutes (28 minutes was perfect for me).  Allow pan to cool and cut into bars.

Makes 24 bars.

Happy Baking,
The Cookie Princess

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