Enjoy this old favorite from The McCormick Spices of the World Cookbook. Cut this cinnamon shortbread in smaller pieces for sharing with a cookie exchange.
INGREDIENTS (for 3 servings):
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 egg, separated
- 2 cups sifted all-purpose flour
- 1 tablespoon McCormick® Ground Cinnamon
- 1/2 cup finely chopped pecans
Place butter and sugar in large mixer bowl and beat with electric mixer at high speed until light and fluffy. Add egg yolk and beat well. Add flour and cinnamon and mix at low speed until well blended.
Spread dough on ungreased 15 x 12-inch baking sheet, leaving 1 1/2 inch border to allow for spreading.
Beat egg white in small bowl until foamy. Brush over top of dough. Sprinkle with nuts and lightly press nuts into dough.
Bake in 300 degrees F oven 45 to 50 minutes.
Cut into 2-inch squares while still hot. Remove from baking sheet and place on wire racks to cool.