Natchez Bars

Christmas Cookies

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg, separated
  • 2 cups all-purpose flour
  • Grated rind of 1/2 lemon
  • Juice of 1/2 lemon
  • 1 cup chopped pecans or walnuts

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg yolk, flour, lemon rind, and juice; mix well.

Press dough evenly into an ungreased 15x10x 1 inch jellyroll pan. Brush with lightly beaten egg white; sprinkle with pecans. Bake at 325° for 25 to 30 minutes. Cut into 3×1 inch bars while warm. Remove to wire racks to cool.

Yield: about 4 dozen.


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