English Toffee Squares

1 cup soft butter

1 cup sugar

1 tsp. Vanilla

1 egg separated

2 cups sifted flour

½ tsp. Salt

1 tsp cinnamon

1 cup ground pecans

Cream butter; add sugar, vanilla and egg yolk. Beat until light. Sift together flour and salt. Stir into first mixture. Then add half the nuts. Mix well. Press into greased jellyroll pan (15” x 10” x 1”). Brush with beaten egg white, sprinkle with remaining nuts. Bake at 350 degrees for 25-30 minutes. Cut into 2” squares while warm.

Makes 40 squares.

Submitted by: Carolyn Rossman