Title: English Toffee Cookies
Categories: Post2
Yield: 48 servings

1 c Butter -; (2 sticks)
(do not use margarine)
1 c Granulated sugar
1 Egg yolk
2 c All-purpose flour
1 ts Ground cinnamon
1 Egg white
1 c Finely ground pecans

Preheat oven to 250 degrees. Beat butter and sugar until fluffy; add egg
yolk. Stir in flour and cinnamon. Dough will be stiff. Pat dough out onto
the surface of a large greased cookie sheet, forming a thin rectangle. To
prevent burned spots, dough must be the same thickness throughout. Beat egg
white slightly; it should not be foamy. Brush dough with egg white;
sprinkle with pecans. Press pecans lightly into dough. Bake for 1 hour. Cut
into squares while cookies are still slightly warm. Yields about 4 dozen
cookies.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Diane Huber, Ferguson

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