1 c. butter
1 tsp. ground cinnamon
2 c. flour
1 c. sugar
1 egg, separated
1 c. chopped nuts
2 oz. semi-sweet chocolate, melted

Heat oven to 275 degrees. Cream butter and add sugar, beating until fluffy; beat in egg yolk. Sift the flour and cinnamon. Add to creamed mixture and beat until blended. Turn into a greased 15x10x1-inch jelly roll pan and press evenly. Brush the top with egg white. Sprinkle with nuts and press lightly into dough. Bake for 1 hour. While hot, cut into 1 1/2-inch squares. Drizzle with melted chocolate and cool on wire rack.

Makes 5-6 dozen.