Dutch Cookies

1. 1

   Put oven rack in middle position and preheat oven to 325u00b0F

2. 2

   Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.

3. 3

   Whisk together flour, cinnamon, and salt in a bowl until combined.

4. 4

   Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.

5. 5

   Spread batter evenly in pan with an offset spatula.

6. 6

   Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.

7. 7

   Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.

8. 8

   Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.

9. 9

   Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.