1 c Butter or margarine,softened
1 c Sugar
1 Egg, separated
2 c All-purpose flour
1 tb Ground cinnamon
1/4 ts Salt
1 c Finely chopped pecans,
-filberts or unblanched -almonds Cream butter; gradually add sugar and continue creaming until light and fluffy. Add egg yolk, flour, cinnamon and salt and mix well. Spread in buttered 15x10x1 inch pan. Brush with lightly beaten egg whites
and sprinkle with nuts, then press nuts into surface. Bake in preheated slow oven (300?F) about 50 minutes. Cut into 48 squares while still hot. Store airtight in cool place. Good keepers and shippers. Typed in MMForamt by Cindy Hartlin Source: Woman’s Day. —–