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1/2 c. shortening
1 c. granulated sugar
1 whole egg and 1 egg, separated
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. brown sugar, packed
1/2 c. chopped nuts

Mix shortening, granulated sugar, egg, egg yolk, and vanilla well. Stir dry ingredients together; blend them into shortening mixture. Mix thoroughly. Spread dough in a greased 9x13x2 inch pan. Beat egg white until foamy. Gradually beat in brown sugar. Continue beating until mixture is stiff and glossy. Fold in the nuts. Spread the meringue over the dough in the pan. Bake 25 minutes at 375 degrees. Cut while warm into 2-inch squares. 2 dozen cookies.

NOTE: Nutty brown sugar meringue bakes into cookie base to make chewy butterscotch bar.

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