The ingredients for the May Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker, is cinnamon and sugar.
This is a pretty common combination so it wasn’t difficult for me to chose a recipe to share today. Of course, it is a cookie. Of course, it is a bar cookie. Of course, it comes from one of my favorite cookie books, my old reliable “Homemade Cookies” from Farm Journal.
This is a shortbread type cookie that takes only six ingredients and is very quick and easy to put together. The dough is most easily made with an electric mixer as there is only an egg yolk binding all the ingredients together. To facilitate it blending in, it is best to remove the egg from the refrigerator, separate the yolk and the white and let them sit for 10 to 15 minutes.
The cookies can be easily varied by using different spice and nut combinations. My favorite spice is actually 5-Spice, but nutmeg, cardamom or ginger are all good. Use any nut that you like or have on hand.
adapted from “Homemade Cookies” by Farm Journal
2 c. flour
1 c. sugar
1 t. cinnamon
1 c. butter, softened
1 egg, separated
1 c. toasted slivered almonds
Place flour, sugar and cinnamon in the bowl of an electric mixer. Add butter and mix until mixture is well blended and crumbly. Add egg yolk and mix until mixture is well blended and sticks together. Turn mixture into the center of a lightly greased 10x15-inch jelly roll pan. Pat dough out evenly to cover the bottom of the pan. Beat egg white until it is foamy. Using a pastry brush, spread egg white over the top of the dough. Sprinkle the slivered almonds over the top. Press them in lightly with the palm of your hand. Bake at 275 degrees 1 hour. While still hot, cut in 1 1/2-inch squares. Cool in pan on rack. Makes about 4 doz.
Check out the links below to see what other bloggers have made with cinnamon and sugar.
Sharing at these great parties:
Full Plate Thursday