12
Oct
07

cinnamon squares

So I lied. The Manchet Bread may not be the longest lasting favorite from my Williamsburg Cookbook. Well, it probably competes for ‘longest lasting’ with the Cinnamon Squares. These little beauties are the ultimate in holiday cookies in my book. Put these on a plate with a glass of whole milk and Santa will be giving you that sleigh bed from Restoration Hardware that you’ve been wanting for years. Anyway, we really like them, and they’re super easy. The hardest part is making sure the egg white doesn’t get too foamy (not that hard). So here you go!

cinnamon squares

1/2 cup butter
1/2 cup margarine
1 cup sugar
1 egg, separated
2 cups sifted all-purpose flour
1 1/2 tablespoons cinnamon
1 teaspoon salt
1 1/2 cups nuts, chopped (I use almonds)

Preheat the oven to 325 F.
Grease and flour a 15 1/2 x 10 1/2 x 1 inch pan. (I think that’s a jelly roll pan)
Cream the butter, margarine, and sugar. Add the egg yolk and sifted dry ingredients.
Press the batter into the prepared pan.
Beat the egg white until foamy and spread it sparingly over the batter.
Press on the nuts.
Bake at 325 F for 30 minutes.
Cut into squares. (or make it fun by cutting out shapes with cookie cutters)

Now, I haven’t made these since last holiday season, but I think that instead of the margarine I just make it a whole cup of butter. We don’t keep margarine in the house, so I’m pretty sure I just do the butter. The only problem (or advantage?) with cutting out the cookies with cookie cutters is that you have all the random leftover bits that aren’t “presentable,” so you’ll probably have to eat them yourself. Like I said, maybe it’s an advantage.

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