1 c. butter
1 c. sugar
1 egg, separated
2 c. all-purpose flour
4 tsp. ground cinnamon
1 c. chopped pecans

Cream butter and sugar thoroughly in large bowl of electric mixer. Add egg yolk, then flour sifted with cinnamon. Pat into ungreased 15 x 10 inch pan; pour unbeaten egg white over surface; drain off excess. Sprinkle nuts over top, pressing them down lightly with flat of hand. Bake at 325 degrees for 25 to 30 minutes, cut into bars while hot. These freeze well. Yield: about 3 dozen bars.