---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Toffee Bars (1989 3rd Place)
 Categories: Cookies, Holiday
      Yield: 48 servings
 
      1 c  Unsalted butter; softened
      1 c  Brown sugar; packed
      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
  
  Heat oven to 375°F. Grease 15x10" 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"
  thickness with wax paper.
  
  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 x 1-1/2" 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 3rd in the 1989
  cookie contest.

  Recipe FROM: The Chicago Tribune, Dec 14, 1989
 
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