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These sound absolutely amazing… you know how I feel about pecans, though. So leave them out and feel free to bring some by for me!
Provided by Mrs. Read Wortham
As printed in The Galveston Island Cookbook, Compiled by The Women of Trinity Episcopal Church, 1980
1/2 cup margarine
1 cup sugar
1 egg, separated
1 tsp. vanilla
1-3/4 cups flour
¼ tsp. salt.
2 tsp. cinnamon
1 cup chopped pecans
Cream margarine and sugar. Add the egg yolk and vanilla. Sift the flour, cinnamon, and salt together; add to creamed mixture and mix well. (Dough should be stiff.) Using the palm of your hand, spread the dough over a buttered cookie sheet to within 1/2” of the edge of the pan. Spread the unbeaten egg white over-pouring off any excess egg white. Spread with the chopped pecans, being sure to press the nuts into the batter to avoid a separation of the topping from the dough. Bake at 325° for 25 – 30 minutes, until brown. Cut into bars or squares and store in air-tight containers. Makes 6 dozen.
