1 stick butter
1 c. granulated sugar
2 eggs, separated
1 1/2 c. sifted flour
1 tsp. baking powder
Salt, less than 1/8 tsp.
1 tsp. vanilla
1 c. brown sugar, packed firmly
1 c. pecans, broken coarsely

Cream butter; gradually add granulated sugar, beat until light and fluffy. Beat egg yolks well, add to butter-sugar mixture. Sift together dry ingredients and add by hand to mixture. Add vanilla. Spread evenly over bottom of 9 or 8-inch square pan, pushing and patting it smooth into corners with fingers.

Beat egg whites stiff, gradually add brown sugar, beating until smooth. Spread this over uncooked dough. Sprinkle with broken pecans; press nuts lightly into meringue. Bake at 300 degrees for 30 to 40 minutes. Cut into small squares while warm, let cool on pan.