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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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From an old recipe card I found while cleaning. I think it belonged to my great aunt Mildred. She wrote that the recipe was from Norman Slabiak, 10/7/64. Also, she noted that the 2 small egg yolks can either come from 2 small eggs or 1 large egg. Ingredients:
1 cup butter, softened |
1 cup sugar |
2 cups flour |
1 tablespoon cinnamon |
2 small egg yolks, slightly beaten |
2 egg whites, slightly beaten |
1/2 cup sugar |
1 1/2 tablespoons cinnamon |
1/2 cup pecans, chopped |
Directions:
1. Blend first four ingredients; add egg yolk.
2. Press mixture into 15x10 pan.
3. For topping, mix sugar and cinnamon; add slightly beaten egg whites and spread over top.
4. Sprinkle with chopped nuts.
5. Bake at 350 degrees for 25 to 30 minutes.
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