1989 3rd Place: Cinnamon Toffee Bars Recipe

  
      Yield: 48 Servings
 
      1 c  Unsalted butter,softened
      1 c  brown sugar,Packed
      1    Egg
      1 t  Vanilla
      2 T  cinnamon,Ground
    1/2 t  Salt
      2 c  All-purpose flour
      1    Egg white,beaten
 STREUSEL =========================
      6 T  Butter,cold
    3/4 c  All-purpose flour
    3/4 c  Sugar
           Colored sugar,For Garnish

1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan to
1/4 ~inch thickness with wax paper.

2. Brush beaten egg white over dough. Combine streusel ingredients in
food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes. Cut
into 2- by 1 1/2 -inch bars while still warm.

1989 Honorable Mention: Butter Cookies
 
      Yield: 36 Servings
 
      1 C Butter,,Softened
    1/2 C Plus 1 1/2 tb sugar
  1 3/4 C All-purpose flour
      1 T Vanilla
           Sugar for rolling

1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a
little at a time, then vanilla. Stir until blended.

2. Roll dough into small balls the size of a walnut, then roll the
balls in sugar. Flatten with cookie stamp or bottom of a glass. Put
onto ungreased cookie sheet. Bake until edges are lightly browned, 17
to 20 minutes.

This dough needs no  chilling, rolling or cutting. It is easily doubled.