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Cinnamon Sledges

Posted by  on Tuesday, January 10th, 2012 at 2:11 pm

My mom would make these cookies around the holidays, and they are always a hit!

Cinnamon Sledges

Yield: Makes about 50 bar cookies

Cinnamon Sledges


  • 1 cup butter or margarine, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated (white) sugar
  • 1 egg, separated
  • 2 cups unsifted all-purpose flour
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 1 ½ cups chopped pecans


Preheat oven to 300 degrees. In a large mixing bowl at medium speed, cream butter or margarine, sugars and egg yolk until light and fluffy.

In a separate bowl combine flour, cinnamon and salt. Add to creamed mixture and continue beating just until blended. (Dough will be stiff.)

Spread dough evenly in ungreased 15 x 10 x 1 inch jelly roll pan. You will need to press it in with your fingers. Beat egg white with fork or eggbeater just until foamy. Spread on entire surface of dough. Sprinkle with nuts and press in lightly. Bake 35 to 40 minutes. Cut into 3 x 1 inch pieces while still hot. Let cool in pan.

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