I can't put it off any longer. These are the cookies, of which I will make multiple batches and give the most away. These are my husband's favorite cookies. They come from Grandma Heuermann and are cinnamon shortbread type cookie. I've already made 2 batches this year and foresee the need for another, luckily - they are easy! If you love Cinnamon as much as I do you'll understand that I have been known to serve these for dessert with homemade Cinnamon Ice Cream and hot coffee. Yum Yum!
Cinnamon Cookies - Thanks to Grandma H
1/2 lb. butter
1 cup sugar
3 teaspoons cinnamon
1 egg, separated
2 cups flour
Cream the butter and the sugar. Add the cinnamon and 1 egg yolk in order, mixing well after each addition. Then mix in the flour, just until mixed. It may seem a little dry, don't worry.
Dump on a large cookie sheet with sides and spread flat on the cookie pan. I find it works best (less messy) to spread it out with a piece of saran wrap between my hands and the cookie dough. Get it as thin as possible.
Brush with the 1 unbeaten egg white and sprinkle with finely chopped pecans. Bake 15 minutes at 375 degrees. Or just until lightly golden across the top. Cut immediately after baking.
Christine's Alteration: I always have to make the above recipe as is, but for me I often make a batch using whole wheat (regular or pastry) flour and unrefined sugar. Just as good, but different, these have a more caramelized flavor.
They look just like Grandma's! Yummy!
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