Butter Crisps

Oxmoor House
about 6 dozen


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1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
Dash of salt
1 cup finely chopped pecans


Cream butter and margarine in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Add flour and salt to creamed mixture; stir well.

Press dough into a greased 15- x 10- x 1-inch jellyroll pan; brush with egg white. Sprinkle pecans on top. Bake at 350° for 30 minutes or until lightly browned. Cut into 2- x 1-inch bars while warm.

Created date

February 2010