Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter -; (2 sticks) |
| \N \N | (do not use margarine) |
| 1 cup | Granulated sugar |
| 1 \N | Egg yolk |
| 2 cups | All-purpose flour |
| 1 teaspoon | Ground cinnamon |
| 1 \N | Egg white |
| 1 cup | Finely ground pecans |
Preheat oven to 250 degrees. Beat butter and sugar until fluffy; add egg yolk. Stir in flour and cinnamon. Dough will be stiff. Pat dough out onto the surface of a large greased cookie sheet, forming a thin rectangle. To prevent burned spots, dough must be the same thickness throughout. Beat egg white slightly; it should not be foamy. Brush dough with egg white; sprinkle with pecans. Press pecans lightly into dough. Bake for 1 hour. Cut into squares while cookies are still slightly warm. Yields about 4 dozen cookies.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Diane Huber, Ferguson Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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