Still baking here… 🙂 It is exciting to know how many people will enjoy the love I have baked this holiday season!
Here is another goodie from the Mennonite Relief Sale Cookbook of 1973…always one of the first gone from the cookie tray!
1 cup dark brown sugar
1 cup soft butter
2 cups flour
1 cup brown sugar
1 egg eaten well
1cup coarsely chopped pecans
Heat oven to 350. Line jelly roll pan (15x10x1) with parchment paper or silicone mat.
Combine 1 cup br. sugar, butter and cream until fluffy. Add one egg and beat until well blended. Add flour and blend well with creamed mixture. Spread in prepared pan-you may need to use your hands for this one…and it will be sticky.
Brush with beaten egg and sprinkle with half the sugar, then nuts then the rest of the sugar, spreading evenly.
Bake 20-25 minutes. Cool in pan completely before removing to cutting board and slicing into fingers.
Note: dark brown sugar gives the best flavor in this recipe, but any brown sugar will do.