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Ingredients
- 1/2 c butter or margarine, soft
- 3 c sugar divided
- 1 egg
- 1 egg yolk
- 1 t vanilla extract
- 1 1/2 c all purpose flour
- 1 T ground cinnamon
- 1/2 t baking powder
- 1/4 t salt
- 2 egg whites
- 2 c finely chop pecans
Details
Servings 32
Preparation
Step 1
Preheat oven 325* Line 10 1/2 x 15 1/2 jelly roll pan with foil, extending foil over ends of pan. In a large bowl, cream butter & 1 c sugar until fluffy. Add egg, egg yolk & vanilla; beat until well blended. In small bowl, combine flour, cinnamon, baking powder, & salt. Stir dry ingredients into creamed mixture. Use lightly greased hands to press mixture into bottom on prepared pan. In medium bowl, beat egg whites until foamy. Gradually add remaining 2 c sugar; beat about 3 min oruntil well blended (sugar will not dissolve). fold in pecans. Spread topping evenly over crust. Bake 26-30 min or until top is lightly browned and firm to touch. Cool in pan on a wire rack. Lift from pan using end of foil. Use a serrated knife and a sawing motion to cut into 2" squares. Store in airtight container.
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