Cinnamon Cookie Crisps

Delicious Mini Cinnamon Crisp Squares

Ingredients:

1 cup (2 sticks) butter (at room temperature)

1 cup brown sugar (packed)

1 egg, separated

2 cups all purpose flour

1 teaspoon cinnamon

1 cup chopped pecans or walnuts

Method:

Preheat oven to 275*F. Grease a 9 x 15 baking pan with butter or shortening. (or line with parchment paper.) Cream the butter and sugar together until smooth. Add the egg yolk and mix thoroughly. Sift the flour. Measure 2 cups of the sifted flour and sift again, with the cinnamon, into the bowl of creamed ingredients. Mix with your hands to lightly, but completely blend together.

Spread the dough in an even layer into the greased pan. (Work with your palms to smooth the surface.) Lightly beat the egg white and brush over dough to cover completely. Sprinkle with the chopped nuts and press into the dough.

Bake for one hour. While still hot, cut into 1 1/2 inch squares. Cool. Store in an airtight container. Makes about 6 dozen cookie squares.

Fresh out of the oven and cut into squares.

Notes: These delicious cookie squares are both crispy and chewy. My husband thinks they are best served warm and I like them served chilled, but they are great both ways! (Either way they are a favorite.)