1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1/2 tsp. salt
3 tsp. cinnamon
1 tbsp. water
1 c. nuts, chopped or slivered

Cream butter and sugar; add egg yolk; mix well. Sift together flour, salt and cinnamon; add to the creamy mixture gradually.

Pat dough easily into 1 1/2 (and one and a half is meant here) 17"x13" jelly roll pan (cookie sheet), lined with foil.

Blend water with egg white, stir until syrupy (should NOT foam) and brush over dough; then sprinkle with nuts. Bake at 300 degrees for 20 minutes. Turn oven off, but leave cookies in 5 to 10 minutes longer. Cut into fingers while still hot. Makes 40 to 48.