2 c. flour
1/2 tsp. salt
2 tbsp. cinnamon
1 tbsp. dry instant coffee
1 c. shortening
1 c. firmly packed brown sugar
1 unbeaten egg yolk
1 tsp. vanilla

Sift the first 4 ingredients together and set aside. Cream the shortening and brown sugar together; add unbeaten egg yolk and vanilla. Add flour, etc., a little at a time and blend well after each addition.

On a large well-greased cookie sheet (17x14), pat out dough with hands to 1/4 inch thickness. (This dough is dense, so work with small quantities.) Straighten all four sides with a knife to prevent burning and to have an attractive batch of cookies.

Brush top with one unbeaten egg white. Sprinkle with 1/2 cup ground nuts. mark into squares. Yields 72 cookies. Bake 30 minutes in a 275 degree oven. Cool and lift off with a spatula.