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Best Tea Cookies New York Times 1 cup butter 1 cup sugar 1 egg yolk 2 tsp. cinnamon 2 1/4 cups flour For the topping: 1 Tbsp. sugar 1 egg white 1 cup chopped pecans Cream the butter and mix in the sugar. Add the egg yolk, cinnamon and - gradually - the flour. When thoroughly mixed, pour in a thin layer into a lightly greased oblong pan, 9"x13". In another small bowl, beat the egg white just until it looks white rather than clear. Mix in well the sugar and chopped pecans, then spread lightly over the top of the cookie batter. Bake in a preheated oven at 350o until golden brown and done through. This should take about 15 minutes. When slightly cooled, cut into strips, 1"x2", and let them finish cooling on a wire rack. |
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