Cream butter and sugar. Add flour, cinnamon and egg yolks. When blended, press lightly into two jelly roll pans about 1/4" thick.
Topping:
2 egg whites, beaten
1 cup sugar
1 tbsp. cinnamon
1 cup chopped pecans
Beat egg whites slightly and brush over the surface of dough. Mix sugar and cinnamon and sprinkle over egg whites. Sprinkle chopped pecans over, pressing in lightly. Bake at 350 for 20 to 25 minutes. Cut into squares while hot, then let cool in the pan.
Terry (a 'she', not a 'he')
Daughter, 11 yrs
Cranky Kitty (passed away July 17/05)
Lhasa Apso, 1 yr
Reserve 4 tsps. of the sugar. In bowl, beat remaining sugar with butter.
Blend in egg yolk and almond extract. Gradually stir in flour. Spread in
ungreased 15x10" jelly roll pan.
In bowl, beat egg white until foamy. Combine reserved sugar and cinnamon and
beat lightly into egg white. Brush top of dough with about 1/4 of the mixture
and toss almonds with remaining egg white mixture. Spread on top of dough.
Press down very lightly. Bake at 350F for 25 minutes or until light golden
brown.
We call these French Meringue Strips. Meringue is made with powdered sugar, though. I will have to add the recipe here when I get home. Would not be the Holidays without them!!
1984 Sportscoach Pathfinder 33'
Me (Pam)
John (husband)
Ian (almost 16....hide the keys!!)
Ben (almost 14)
Quincy (spoiled rotten Jack Russell)
Chloe (very lucky rescue furkid)
Spike (Iguana)
Terry, I made your cinnamon flats today. They are crying for cup of hot tea. They are so simple and delicious. How long do they keep if one's family did not know they were in the house? Have you ever frozen them early for Christmas? This batch will go quickly, but in case I would be inclined to make more. Terry
They have never lasted long enough around here to make it to the freezer, but when I'm doing 'batch' Christmas baking, there are few cookies I *don't* store (read: hide) there -- I don't think these would be any different.
My Mom mailed the first batch to me a couple of years ago and the delivery got lost, so they were in transit for about 3 weeks. Still tasted delicious (albeit many smashed into crumbs!) when they arrived.
This is an old post so I hope someone knows - Do you use only butter or do you use Margarine in it?? Hopeing to make these tomorrow for a Christmas gathering. Thanks for your help.
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