| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mennonite | Cookies | 6 | Servings |
INGREDIENTS
| 1 | c | Dark brown sugar |
| 1 | c | Soft butter |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 2 | c | Sifted all-purpose flour |
| 1 | Egg, well beaten | |
| 1/2 | c | Dark brown sugar |
| 1 | c | Coarsely chopped pecans |
| 1/2 | c | Dark brown sugar |
INSTRUCTIONS
Heat over to 350F. Lightly grease a jelly-roll pan 15x10x1 inch. Combine 1 cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat until well blended. Add flour and work into creamed mixture until well blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2 cup sugar then with nuts and then with remaining sugar, spreading evenly over top. Bake 20-25 minutes or until nicely browned. cook in pan and cut into fingers to serve. NOTE: Dark brown sugar gives the best flavour in this recipe but any brown sugar will be satisfactory. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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