This is a cookie I grew up with and still make every Christmas. They are so delicious and bring back memories of my mom and how the kitchen smells while they bake. It wouldn’t be Christmas at our house without them.
The buttery pecan-cinnamon dough is patted onto a jelly roll pan, a beaten egg white is spread over the dough, and more pecans are sprinkled on top. After baking and while still warm in the pan, they are cut into bars and removed to a cooling rack. If they are not cut right away, it is impossible to cut them. The bars freeze very well. I love to give them away for gifts at Christmas. It’s like giving everyone edible love; my mom’s love.
This stunning plate is vintage Finnish Arabia.
Mom's English Toffee Cookies
It's not Christmas at our house with these cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk (save the white)
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pecans, divided use
Instructions
- Heat oven to 375 degrees F.
- In bowl of electric mixer blend butter and sugar until well blended. Add egg yolk and vanilla and blend well.
- Sift together cake flour, salt, and cinnamon. Add to butter mixture and mix to combine. Add ½ cup of the pecans and blend well.
- Press and spread dough evenly in nonstick jelly roll pan. Lightly flour or dampen your hands to help pat down the dough. Beat the egg white until frothy and spread evenly over dough. Sprinkle evenly with remaining ½ cup pecans.
- Bake for 25 to 30 minutes until a deep golden color. Remove from oven and cut into equal sized squares while still warm. (Don't wait to cut them as once they cool they cannot be cut). Remove squares to wire rack and cool completely.
I’m marking this recipe! And once again, your plating and photography is beautiful! What a lovely collection of dishes you have.
Denise, the lovely plates and platters seen lately are Kristina’s vintage Finnish Arabia. They are even more beautiful in person.