Margarine or butter (softened) 1 cup
Sugar 1 cup
Egg (medium size) 1 number
All purpose flour 2 cups
Cinnamon (ground) 1 teaspoon
Walnuts or peanuts (chopped) 1 cup

Method of Preparation

Preheat oven to 275 degrees Fahrenheit. Beat butter and sugar in a bigger bowl with an electric mixer until creamy. Break the egg and separate white from the yolk. Add the yolk to the butter-sugar mixture and beat well. Cover and reserve the egg white.
Mix and stir cinnamon and flour together in an another bowl. Add this to the butter-sugar mixture.

Make ready a 10 by 15 inch rimmed baking pan and spread the dough evenly with your hands over the bottom of the greased pan. Now beat the egg white lightly and brush over the spread dough evenly so as to make a cover.

Sprinkle pecans over top; press in lightly. Bake for 1 full hour or until you get a firm feeling when lightly touched. Cut into half-an-inch squares while hot and allow it to cool in a pan. Use airtight container for storage.

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