Dutch Cookies

Directions

1. 1
   Put oven rack in middle position and preheat oven to 325°F
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.