---------- Recipe via Meal-Master (tm) v8.05
       Title: Jan Hagels
  Categories: Cookies
       Yield: 30 servings
       2 c  Flour
       1 ts Cinnamon
       1 ts Ground ginger
       2    Unsalted butter; sticks/sof
       1 c  Sugar
       1    Egg; large/separated
       1 ts Vanilla extract
       1 tb Water
     1/2 c  Pecans; finely chopped
       Preheat oven to 350 deg. Lightly butter a 15 1/2 x 10 1/2 inch jelly
   roll pan. Combine flour, cinnamon and ginger on sheet of wax paper and set
   aside. In large bowl of elec. mixer, add sugar and beat until light and
   fluffy. Beat in egg yolk until mixture is well combined, then beat in
   vanilla. Add flour mixture and stir until completely incorporated. Turn
   dough onto prepared pan and pat it into an even sheet.
      In cup or small bowl, beat egg white and water until frothy and brush
   mixture over the dough. Sprinkle nuts evenly over dough and press them in
   lightly. Using a long ruler and a sharp knife, cut dough into thirds
   lengthwise, then cut each third crosswise into strips about 1 1/3 inches
   wide. Bake for about 20 mins, or until the sheet is light golden brown. (If
   using a CushionAire cookie sheet, baking time may be a little longer).
   Place pan on a rack and immediately cut along the original cutting marks.
   Transfer stripss to racks and allow them to cool completely. Store in
   airtight container for up to 2 weeks or up to 2 months in freezer. Judy
   Garnett/NC PJXG05A