1/2 c. butter
1 c. sugar
1 egg yolk
3 tbsp. milk
2 c. flour

TOPPING:

1 egg white
1 1/3 c. finely chopped pecans

Cream shortening and sugar. Blend in egg yolk and milk. Sift flour and add to creamed mixture.

Roll out, brush top with egg white. Sprinkle on nuts and roll lightly with rolling pin. Cut into 1 1/2 inch squares. Place on cookie tin. Bake at 375 degrees. (Work dough with hands and it will be easier to roll.)