1 c. butter, softened
1 c. sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1/4 tsp. salt
1 c. finely chopped pecans

Cream butter, gradually add sugar and continue creaming until light and fluffy. Add egg yolk, flour, cinnamon and salt. Mix well. Spread in buttered 15x10 inch pan. Brush lightly with beaten egg white and sprinkle with nuts. Then lightly press into surface. Bake in slow oven at 300 degrees.

About 50 minutes, cut into 48 squares while still hot. Store in airtight container in a cool place. Good keepers and shippers.