| 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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