Two-layer bar with a cinnamon dough base, covered with a honey-meringue topping and pecans.
Ingredients
1 cup butter
1 cup firmly packed brown sugar
2 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 tablespoon + 1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon Baerenjaeger Honey Liqueur (or your favorite liqueur flavor)
3/4 cup confectioner’s sugar
1 cup pecans, chopped
Directions
- Pre-heat oven to 350 F. Beat butter and sugar until well blended, let it go for awhile. Add the egg yolks, one at a time, until well blended. Beat it some more. Stir in vanilla, keep beating. Stop beating, and stir in the flour, 1 tablespoon cinnamon, and salt with a big wooden spoon. Spread this dough (it’s very thick) in a 15 X 10-inch jellyroll pan.
- Beat the egg whites until they are just beginning to get thick, not stiff, you want it kind of loose to get the right texture here.
- Stir in the sugar. Spread this over the dough.
- Sprinkle the pecans evenly over the meringue glaze. Dust the top with the 1 teaspoon cinnamon.
- Bake at 350 F for 30-35 minutes. When done, cut into diamonds with a large sharp knife. Set on wire racks to cool.
Notes
- Posted by Richard in Cincy to the now-defunct Holiday Cookie Club forum at Epicurious.com.