How To make Cinnamon Sledges
1 c Butter; softened
1/2 c Brown sugar, packed
1/2 c Granulated sugar
1 lg Egg; separated
2 c Flour, all-purpose
1 tb Cinnamon
1/8 ts Salt
1 1/2 c Pecans; chopped
Preheat oven to 300. Beat butter , sugars and egg yolk in large mixer bowl at medium speed until light and fluffy. Combine flour, cinnamon and salt in another bowl. Add to beaten mixture and continue beating just until blended. (Dough will be stiff) Spread dough evenly in ungreased 15 1/2 x 10 1/2 inch jelly roll pan. Beat egg white with fork just until foamy. Spread evenly on top of dough. Sprinkle with nuts and press in lightly. Bake 40-45 minutes. While still hot, cut into 3-inch squares, then cut acroos diagonally into triangles. Cool in pan.
Makes 30, 150 calories each. -----
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❤️ Peppermint Cream Recipe - thanks to @susannahhemmingsstylist
All you need is -
Icing sugar
Egg white
Peppermint oil/essence
Dark Chocolate (optional)
I did a bulk amount, but the basic recipe is
Whisk one egg white until fluffy
Add 5-10 drops of peppermint Oil/essence (depending on how strong you like it) and stir
Sift in icing sugar, little by little, mixing it until it’s firm and you can roll it into little balls. Roll into ball sand squash with a fork (I dusted the fork with icing sugar to stop it sticking). Melt dark chocolate and dip. Leave to set (up to overnight) and then....enjoy. Keep in air tight container for up to 2 weeks.