2 c. butter
2 1/2 c. sugar
4 c. flour
2 eggs, well beaten
1 egg white
pecan halves

Cream butter and sugar together. Slowly add flour alternately with the eggs and mix thoroughly. Chill overnight. Roll out thin on a lightly floured board. Brush cool cookies with egg white which has been slightly beaten. Sprinkle with sugar and press 1/2 pecan in center.

Bake at 350°F for 10 minutes.

Makes 17 dozen.