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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled County Fair Prize Cookies , published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them. Ingredients:
1 cup butter, room temperature |
1 cup sugar |
1 large egg, separated |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon cinnamon, ground |
1 1/2 cups pecans, sliced |
sugar |
Directions:
1. Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add egg yolk and vanilla; mix well.
4. In a medium-size bowl, mix flour and cinnamon.
5. Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
6. Spread evenly in buttered jelly-roll pan.
7. In a small bowl, beat egg white just until well mixed; spread over dough.
8. Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
9. Bake in preheated oven about 1 hour or until set. Cut in 2 x 1 bars or diamond shapes while still very warm.
10. Remove cookies from baking sheet to wire racks and cool.
11. Cookies become crisp as they cool.
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