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Cinnamon Sledges

Author/Submitted by: Ladie's Home Journal, Dec. 1989
Servings: 30
Categories: Bars / Cookies / Desserts

1  cup  butter, softened
1/2  cup  brown sugar, packed
1/2  cup  granulated sugar
1  large  egg, separated
2  cups  flour, all-purpose
1  tablespoon  cinnamon
1/8  teaspoon  salt
1 1/2  cups  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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