Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Desserts 1 cup butter 1 cup sugar 1 large egg -- separate out yolks 2 cups flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 1 1/4 cups chopped pecans Beat butter and sugar at medium speed until creamy; add egg yolk, flour, and next 3 ingredients, beating well. Press mixture evenly into a lightly greased 15 x 10 jellyroll pan. Beat egg white until soft peaks form; spread over dough in pan. Sprinkle with copped pecans, gently pressing into dough. Bake at 325° for 25 minutes. Cut into 2 x 1-inch sticks while warm. Cool on wire racks. Store in an airtight container up to 2 weeks or freeze up to 3 months. Yield: "5 dozen"

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Per Serving (excluding unknown items): 4407 Calories; 293g Fat (58.5% calories from fat); 46g Protein; 422g Carbohydrate; 20g Dietary Fiber; 709mg Cholesterol; 1953mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 1/2 Lean Meat; 57 Fat; 13 1/2 Other Carbohydrates. NOTES: Southern Living