Dutch Butter Bars

Ingredients:
1 1/4 plus 2 tablespoons all-purpose flour
pinch of salt
1 cup (2 sticks) unsalted butter
3/4 cups plus 2 teaspoons sugar
2 teaspoons vanilla extract
1 large egg, lightly beaten with a fork, at room temp.
1/4 teaspoon ground cinnamon
1 egg white for glazing
Directions
1. Preheat oven to 350 and butter/grease an 8" square baking pan.
2.Mix (the recipe says to sift but I was feeling lazy and it works just fine) flour and salt together in a bowl - set aside. 
3. Now, with an electric mixer, cream the butter, 3/4 cup sugar and vanilla in a mixing bowl until light and fluffy - about 2 mins - stop occasionally to scape the  sides with a spatula
4.Add the egg and beat until well incorporated

5. Add the dry ingredients. I like to just mix them in with a spoon but the recipe suggests mixing with an electric mixer - so,it's up to you.

6. Smooth the dough evenly into the 8" pan

7. Mix the 1/4 teaspoon cinnamon with 2 teaspoons sugar. Then separate the egg white from the yolk and pour on top of the dough. Move the pan from side to side to completely coat. Make sure you pour off any excess egg white..

8.Sprinkle the cinnamon sugar on top. Bake the bars at 350 for a minimum of 30mins. It should be firm to the touch and a golden brown color.

9. Reduce heat to 250 and butter a cookie sheet. Take the pan out of the oven, using a sharp knife,cut into bars as large or as small as you'd like [but more evenly than mine!] and let sit in the pan about 15mins until trying to remove.

10.After 15 mins remove the bars and place them on the cookie sheet about an inch apart.

11.Place cookie sheet in the over (heated to 250) and let bake for an hour or until golden brown and crisp around the edges.

12.When they're done, remove from oven and cool on a rack. Store in an air tight container - their flavor improves in time. Enjoy :)

This recipe comes from the "All-Butter, Fresh Cream, Sugar-Packed, No Holds Barred, Baking Book" by Judy Rosenberg. It's an awesome book!