Cinnamon-Nut Squares
Yield
48 squaresPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
pecans
finely chopped, or filberts or unblanched almonds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
pecans
finely chopped, or filberts or unblanched almonds |
|
Directions
Cream butter; gradually add sugar and continue creaming until light and fluffy.
Add egg yolk, flour, cinnamon and salt and mix well.
Spread in buttered 15x10x1 inch pan.
Brush with lightly beaten egg whites and sprinkle with nuts, then press nuts into surface.
Bake in preheated slow oven (300 F) about 50 minutes.
Cut into 48 squares while still hot. Store airtight in cool place.
Good keepers and shippers.
