RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Glazed Cinnamon Bars - dairy, pareve
Betty Newman, in the Jewish Bulletin of Northern California, writes: "Special occasions from brit milah to bar and bat mitzvah are rich and sweet already. But you can sweeten any simcha even further with a platter of freshly baked cookies. "Most cookies are quick to prepare and easy to serve. Many freeze well, so they can be made in advance. "... my Aunt Esther uses Oregon filberts in her recipe for Glazed Cinnamon Bars. These plump nuts are a local favorite, but any kind of nut will add extra body to what is already a rich, spicy recipe." Glazed Cinnamon Bars Makes 48 bars 1 cup butter or margarine, softened 1 cup brown sugar 1 egg, separated 1-3/4 cup flour 2-3 tsp. cinnamon 1 cup chopped nuts (filberts if possible) 1/2 cup powdered sugar Combine all ingredients except egg white and powdered sugar. Lightly grease a 15-by-10-inch baking pan and spread mixture in pan. Beat egg white until foamy; add powdered sugar and combine. Brush over batter and bake in 350-degree oven about 40 minutes. While still hot, cut into bars.
