1 c. butter (no substitutes)
1 c. sugar
1 egg yolk
1 egg white, beaten
2 c. plain all-purpose flour
2 tsp. vanilla
1 c. finely chopped pecans

Mix butter, sugar and egg yolk until creamy. Add flour and vanilla. Spread mixture very thinly with spatula onto lightly greased 10 1/2 x 16-inch cookie sheet. Cover batter with beaten egg white. Sprinkle with chopped pecans. Press pecans into the batter with hands or spatula.

Bake at 325°F until lightly browned or firmly set. Cut while hot by pressing spatula lengthwise to make squares. Remove with spatula just before crisping.