A classic layered bar cookie with a tender, buttery shortbread crust and a chewy, cinnamon-spiced nut topping made with beaten egg white. A delightful treat that’s perfect with a cup of coffee or tea.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| ½ Cup | Butter or Margarine, softened |
| ¼ Cup | Packed Brown Sugar |
| 1 | Egg Yolk |
| 1 ¼ Cups | Flour |
| 1 tsp | Vanilla |
| ⅛ tsp | Salt |
| For the Topping: | |
| 1 | Egg White |
| ¼ Cup | Packed Brown Sugar |
| 1 Cup | Chopped Nuts, fine |
| ½ tsp | Cinnamon |
| Optional | Confectioners Sugar for dusting |
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Lightly grease an 8x8x2 inch pan.
- In a medium bowl, cream the softened butter, ¼ cup of brown sugar, vanilla, and salt until fluffy.
- Add the egg yolk and beat well.
- Stir in the flour until a soft dough forms.
- Using floured fingertips, press the dough evenly onto the bottom of the prepared pan.
- Bake on the lowest rack of the oven for 10 minutes.
- Prepare the Topping: While the crust is baking, beat the egg white and the remaining ¼ cup of brown sugar in a small bowl until smooth.
- Stir in the finely chopped nuts and cinnamon.
- Final Bake: Remove the pan from the oven. With a small spatula, spread the nut topping over the hot crust to cover it completely.
- Return the pan to the middle rack of the oven and bake for another 15 minutes, or until the top is firm to the touch.
- Let the pan cool on a wire rack. Cut into 16 squares or 32 bars while still warm.
- Once completely cool, you can sprinkle with confectioners’ sugar if desired.
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