---------- Recipe via Meal-Master (tm) v8.05
       Title: 1989 3rd Place: Cinnamon Toffee Bars
  Categories: Cookies, Holiday
       Yield: 48 servings
       1 c  Unsalted butter, softened
       1 c  Packed brown sugar
       1    Egg
       1 ts Vanilla
       2 tb Ground cinnamon
     1/2 ts Salt
       2 c  All-purpose flour
       1    Egg white, beaten
            ------------streusel--- -- €
       6 tb Butter, cold
     3/4 c  All-purpose flour
     3/4 c  Sugar
            Colored sugar for garnish
     Preparation time: 15 minutes Baking time: 20 to 25 minutes
      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.
      Note: The test kitchen found that a mixture of ground spices such as
     cinnamon, allspice, ginger, cardamom and cloves also works nicely in
     place of the cinnamon, and for the holiday season, a sprinkling of
     colored sugar before baking brightens up these cookies.
      This recipe from Mary Pat Knopp of Chicago placed third in the 1989
     cookie contest. from the Chicago Tribune second annual Food Guide
     Holiday Cookie Contest December 14, 1989