Glazed Cinnamon Cookies

Oxmoor House
about 2 dozen


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1 cup butter or margarine, softened
1 1/3 cups sugar, divided
1 egg, separated
1/4 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon, divided
1 tablespoon cold water
1/2 cup finely chopped pecans


Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolk and vanilla; beat well.

Combine flour, salt, and 1/2 teaspoon cinnamon in a small mixing bowl, stirring well. Gradually add to creamed mixture, stirring well after each addition. Press dough evenly into an ungreased 15- x 10- x 1-inch jellyroll pan; set aside.

Combine egg white (at room temperature), remaining sugar and cinnamon, and cold water in a small mixing bowl; beat lightly with a fork. Brush evenly over dough in pan; sprinkle with pecans. Bake at 300° for 45 minutes. Cool slightly in pan. Cut into 3- x 2-inch bars; remove to wire racks to cool completely. Store cookies in an airtight container.

Created date

February 2010