Sugar Diamonds
Yield
6 dozenPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
no substitutes, softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
separated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
no substitutes, softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
pecans
chopped |
|
Directions
In a mixing bowl, cream butter and sugar.
Add egg yolk and vanilla; mix well.
Combine flour, cinnamon and salt; gradually add to creamed mixture.
Spoon into a greased 15x10x1 inch baking pan.
Cover dough with plastic wrap and press evenly into pan; remove wrap.
In another mixing bowl, beat egg white until foamy; brush over dough.
Sprinkle with pecans.
Bake at 300.
