In honor of National Cookie Exchange day, here is a family favorite recipe from Cardinal COO and Owner, Don Mazzei.
2 cups sweet butter
2 cups sugar
4 cups flour
2 egg yolks
2 egg whites
1 tbs cinnamon
2 cups pecans or walnuts
On a pastry board work together 2 cups sweet butter, 2 cups sugar, 4 cups flour, 2 egg yolks.
When the dough is thoroughly blended and easy to handle, press it lightly into a buttered shallow baking pan about 1/4" thick.
Brush the 2 egg whites on dough surface.
Mix 1 cup sugar and 1 tablespoon cinnamon sprinkle over the egg whites.
Sprinkle 2 cups of coarsely chopped pecans or walnuts over top.
Bake at 350 degrees for 20 to 25 minutes.
Cut into squares while hot, and let cool in the pan.