|1||cup butter, softened|
|2||cups sifted flour|
|1/3||cup chopped pecans|
|¼||cup cinammon sugar mixture|
Preheat the oven to 325 degrees. In the large bowl of an electric mixer, cream the butter, sugar and egg yolks until well mixed; set aside.
In a medium bowl, stir together the flour and cinnamon. Add the flour mixture to the butter mixture and beat until it is light and fluffy. Divide the dough in half and spread on two large cookie sheets (17"x14") which have been put in the freezer for a short time. Place plastic wrap over the cookie dough and roll the dough with a rolling pin to distribute it all over the cookie sheets. The cookie dough will be very thin.
Whip the egg whites until they are fluffy. Using an offset spatula or a knife, spread the egg whites over the dough in a thin layer. Sprinkle with the finely chopped pecans and top with cinnamon sugar mixture.
Bake 20 to 22 minutes in a preheated oven until the edges are slightly browned. Remove from the oven and remove the entire baked sheet of cookies from the cookie sheet with a long metal spatula. Cut the cookies into a diamond shape with a pizza cutter. Allow them to cool and crisp and store them in an airtight container to maintain crispness.