Special thanks to: SH, Livingston, WI Servings: 10 Directions: shortbread cookies 2 sticks butter softened 1 cup sugar 2 cups all-purpose flour 1 egg yolk 1 egg white 1 tsp. vanilla extract 1 generous cup finely chopped Surratt Farms pecans Using mixer, cream butter, then add sugar and cream again Add the egg yolk, vanilla and gradually add flour into creamed mixture with beater running Grease the cookie sheet with Crisco. Pour mixture onto sheet and press out to corners with palm of hand & fingers. Scatter pecans evenly over whole mixture. Press nuts down into mixture with palm of hand & fingers. Beat egg white until foamy & spread over top of mixture with hands & fingers. Bake at 325 F for 20-30 minutes (until light brown). Cut in pan while WARM (not hot). Leave in pan until cool . Remove & enjoy! Special Notes: