This recipe is from a Junior League of Austin cookbook that I borrowed from my mom’s house. Thanks, mom : )
These cookies are called English Toffee Cookies in the cookbook, but I took the liberty of changing their name to be more descriptive. They are a little like toffee with their salty sweetness, but not sticky or chewy like toffee. These cookies are crispy and light. They are sweet, but not too sweet. The cinnamon is wonderful. I think a little nutmeg would be nice as well. They are quite tasty on top of vanilla or coffee ice cream, next to a cup of coffee or tea, or all alone.
So very easy. Mix up the dough, roll it out in one big slab on a cookie sheet (use parchment or a silpat to avoid sticking) brush with egg white, sprinkle with pecans, bake, cut and enjoy!
Crispy Cinnamon Pecan Cookies
Courtesy of The Collection from the Junior League of Austin
- 1 cup shortening
- 1 cup brown sugar
- 1 egg, separated
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup ground pecans
- Cream shortening and sugar.
- Add beaten egg yolk and vanilla.
- Sift dry ingredients together and blend into creamed mixture.
- Roll dough out onto a cookie sheet to 1/4 to 1/8 inch thickness.
- Coat with egg white then sprinkle with pecans.
- Bake at 300°F for 25-30 minutes.
- Let cool, then cut into squares or break into pieces.