Jann Hagle Cookies

© "From Ellie's Kitchen to Yours"
 
1 C butter, softened
1 C sugar
1 egg, separated
2 C flour
1 tsp cinnamon
1 T water
2¼ oz (1 small pkg) almonds, sliced
1 tsp baking soda

Beat butter and sugar until fluffy. Add egg yolk and mix well. Add flour and cinnamon and blend well. Press lightly into a greased 10½"x15½"x1" jellyroll pan. Beat egg white with water and brush over the dough. Sprinkle with almonds. Bake at 350° for 20 to 25 minutes, or until golden. Cut immediately into 1½ to 2-inch squares.
Hint: I use a stick of butter and a stick of margarine. These are great cookies to make when you're in a hurry, since it is easier cutting squares than making drop cookies. These keep well in a tin for a few weeks or they may be frozen.