Jan Hagel
Scandinavian Shortbread, from Betty Crocker Cooky Book
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 1 egg separated
- 2 cups flour
- 1/4 tsp cinnamon
- 1 Tbsp water
- 1/2 cup walnuts finely chopped
Instructions
- Heat oven to 350 degrees.
- Lightly grease jelly roll pan 15 1/2: x 10 1/2" x 1"
- Mix butter , sugar and egg yolk.
- Measure flour by dipping or sifting, blend in cinnamon.
- Stir into butter mixture and pat into pan.
- Beat water and egg white till frothy, brush over dough. Sprinkle nuts on top of egg white.
- Bake 20-25 minutes or until very lightly brown.
- Cut immediately into 3" by 1" bars. Cool. Makes about 50.
Notes
from Abella kitchen: I like a thicker cookie so I make 1 1/2 batch in a stone jelly roll pan, pricking the dough before putting the froth from one egg on top. Increasing the time to 35 minutes and increasing the nuts to 3/4 cup.