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Jan Hagels
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1 cup | butter, (no substitutes) |
1 cup | sugar |
1 | egg, separated |
1 teaspoon | pure vanilla |
1 teaspoon | cinnamon |
2 cups | flour |
1 tablespoon | water |
1- 3/4 cup | pecan chips, (use as little or as lot as you like over the top) |
(pronounced yahn hah-ggles
Preheat oven to 350 degrees.
With electric mixer, cream butter and sugar until light and fluffy. Add egg yolk, vanilla and cinnamon and beat until blended in. Add flour and beat on medium speed until everything is well incorporated.
Pat dough into a 10 x 16" stoneware jellyroll pan (if using a pan that isn't stoneware, be sure to spray pan well with a cooking spray), patting dough up the sides a little bit to form an edge.
Lightly beat egg white with 1 tablespoon water and pour over dough in pan. Distribute evenly over dough (I find it's easiest just to use my hand to "paint" the whole surface with egg white). Evenly distribute pecan chips over top of dough.
Bake at 350 degrees for 27-30 minutes until golden brown. Immediately cut into bars (I use a small pizza cutter) and allow to cool.
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