Welcome to Day 1 of the 25 Days of Cookies!
Let’s get this sugar high started.
It’s December and, like on cue, it snowed last night. Not enough to cover all the grass but we get the idea. It’s winter. My mind is having trouble processing that fact though. It took me half a week to realize I had forgotten my coat in Iowa at a family Thanksgiving gathering. Whoops! I’m running a little behind with the decorating, the advent stuff and the nativity scene I’m creating. Thankfully my little ones can’t read calendars yet. But I do have my sweet stuff in order so let’s get down to business.
First up is a recipe from my family. My sister helped pick this one.
English Toffee Cookies are simple, buttery shortbread diddlies with pecans and an egg white wash that makes for a crispy top after baking.
If they make it that far.
1 cup butter
1 cup sugar
1/4 tsp salt
1 egg yolk
1 tsp vanilla
2 cups flour
1 egg white
1/2 cup chopped pecans
Cream the butter, sugar and salt until fluffy.
Add the egg yolk and vanilla and beat until smooth.
Mix in flour. This will make the dough stiff.
Pat the dough into a greased 10×15 inch cookie sheet.
Whip the egg white until foamy and spread over the pressed dough.
Sprinkle the nuts over the pan and press into the dough.
Bake at 300° for 40-45 minutes or until dry.
Try not to eat them all while they are warm. It’s really hard to resist.
Thanks Mom for all your help with the bars and for the use of your props. : )
Up tomorrow, Your Homebased Mom!
**Every day I will update this 25 Days of Cookies post to include the latest cookie.