Sugar Diamonds
Submitted by jacklyn802
Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
30 minThese sugar diamonds are buttery bar cookies that bake low and slow, creating a crisp, shortbread-like texture studded with crunchy pecans.
The dough gets pressed into a sheet pan and brushed with foamy egg white before being showered with chopped pecans. Cinnamon adds warm spice to the sweet, vanilla-scented base.
Baking at 300°F gives these cookies their signature crisp texture and golden color without over-browning the pecans.
Kitchen Tips
- Press dough evenly using plastic wrap to prevent sticking
- Beat egg white until foamy but not stiff for best brushing consistency
- Chop pecans into small pieces for easier cutting later
- Cut into diamond shapes while still warm for clean edges
Ingredients
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 15×10×1 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℉ (150℃) until golden.
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