1 cup unsalted butter, softened
1 cup packed brown sugar
1 each egg
1 tsp vanilla
2 tbsp ground cinnamon
1/2 tsp salt
2 cup all-purpose flour
1 each egg white, beaten
STREUSEL
6 tbsp butter, cold
3/4 cup all-purpose flour
3/4 cup sugar
1 colored sugar for garnish
Directions
Preparation time: 15 minutes Baking time: 20 to 25 minutes
1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 ~inch thickness with wax paper.
2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989
Servings: 48 servings
1989 3rd Place: Cinnamon Toffee Bars Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie
The History of Recipes
Experts have traced the existance of recipes way back into ancient history, certainly as far as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient records were just simple pictorial recipes for meal preparation.
Continuing our culinary historical journey, we have two books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including rosemary and coriander. These new foods and spices caused an increase in recipe publications, many of which are now in private collections. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this 1989 3rd Place_ Cinnamon Toffee Bars recipe.
