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”

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