1 c. butter, softened
1 c. sugar
1 egg, separated
2 c. sifted all-purpose flour
1 c. chopped pecans
1 tbsp. plus 1 tsp. ground cinnamon

Cream butter in a large mixing bowl. Add sugar, beating until light and fluffy. Add egg yolk, flour and cinnamon; mix until well blended. Press mixture into an ungreased 15 x 10 x 1-inch pan. Pour egg white over surface; drain off excess. Sprinkle chopped pecans over top. Press lightly into dough.

Bake at 350°F for 25 to 30 minutes. Cut into 3 x 1-inch bars; cool on wire racks.

Yield: about 4 dozen.