Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 1 egg, beaten
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 egg whites, slightly beaten
• 1/3 cup white sugar
• 1 teaspoon cinnamon
• 1 -1 1/2 cup pecan halves

Instructions

1. Cream butter and sugar until fluffy; add egg and beat well.

2. In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.

3. Cover and chill at least 6-8 hours (or overnight).

4. Preheat oven to 350°F Lightly grease cookie sheets.

5. Roll cookies out thin, into a large rectangle, about 1/8-inch thin.

6. Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.

7. Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.

8. Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.

9. Place a pecan half in the center of each square.

10. Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.

11. Cool completely; store in airtight container.