Dutch Cookies

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg, separated
• 1 cup chopped pecans (about 1/4 lb)

Recipe

• 1 put oven rack in middle position and preheat oven to 325°f
• 2 butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
• 3 whisk together flour, cinnamon, and salt in a bowl until combined.
• 4 beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. beat in yolk; reduce speed to low, then mix in flour mixture until combined.
• 5 spread batter evenly in pan with an offset spatula.
• 6 lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
• 7 bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• 8 cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
• 9 cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.