2 sticks butter
1 c. sugar
2 c. flour
1 or 2 tsp. cinnamon
1 egg, separated
1 1/2 c. chopped pecans

Cream butter, egg yolk and sugar. Add cinnamon to flour; add to creamed mixture, beating well. Press half of dough on 15 x 11-inch cookie sheet as thin as possible. Brush with unbeaten egg white; sprinkle with pecans. Repeat with remaining dough.

Bake at 325°F for 10 to 15 minutes or until golden brown. Cut in squares while hot.