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CINNAMON SLEDGES | |
1 c. butter, softened 1/2 c. brown sugar, packed 1/2 c. granulated sugar 2 c. flour 1 tbsp. cinnamon 1/8 tsp. salt 1 1/2 c. pecans, chopped 1 egg, separated Preheat oven to 300 degrees. In a large mixing bowl with electric mixer at medium speed, cream butter, sugars and egg yolk until light and fluffy. In a separate bowl combine flour, cinnamon and salt. Add to creamed mixture and continue beating just until blended (the dough will be stiff). Spread dough evenly in an ungreased 14 1/2 x 10 1/2 inch jelly roll pan. Beat egg white with fork just until foamy. Spread evenly on top of batter. Sprinkle with nuts and press lightly into batter. Bake for 35-40 minutes. Cut into bars while still hot. Let cool in pan. To freeze: Wrap well, label and freeze. Will keep up to 3 months in freezer. |
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