1 c Margarine
1 c Sugar
3 Eggs (reserve 1 egg white
— for topping)
2 1/2 c Flour (or more, depending
— on size of eggs
1 ts Baking powder
2 c Finely ground pecans, SAVING
1/4 c — for topping
Grated rind of large lemon
Cream margarine; add sugar gradually; beat in eggs. Sift baking
powder with flour and add to mixture. Add pecans and fold in lemon
rind.
Roll very thin on lightly floured board. Spread with beaten egg
white and sprinkle pecans on top. Cut into 1 1/4-inch squares. Bake
on greased cookie sheet only until lightly browned at 275?.
Makes 144 small cookie squares.
~ Jan Cox
Yields
144 sm.squares