1 cup butter, room temperature 

1 cup light brown sugar, firmly packed 

1 teaspoon vanilla 

1 large egg, separated 

2 cups all-purpose flour 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1 cup finely chopped or ground pecans 

Cream butter and sugar; beat in flavoring and egg yolk. Sift together flour, salt, and cinnamon; stir into creamed mixture with half of the finely chopped pecans. Mix until well blended. Press into a greased and floured 15x10x3/4-inch jelly roll pan. Brush top with slightly beaten egg whites and sprinkle remaining chopped pecans evenly over the top. Bake at 350° for 25 to 30 minutes.