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From My Kitchen Window by Dixie Terry

Sept 1999 Issue Now On Sale!
Oct 1999 Issue

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1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
1/2 cup regular stick margarine or butter, at room temperature
1 large egg, yolk and white separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped cashews, macadamia nuts or toasted almonds
1 square (1 ounce) unsweetened chocolate, melted and cooled

Heat oven to 350. Have ready a 13x9-inch baking pan. In a large bowl beat the sugars, margarine, egg yolk, and vanilla with a wooden spoon or electric mixer until blended and smooth. Stir in flour and salt. Refrigerate dough, if needed, until firm enough to handle. With floured fingers, press dough over bottom of ungreased pan. Beat egg white and water with a fork. Brush over dough. Sprinkle with nuts; then press them gently into the dough. Bake for 25 minutes or until light brown. Cool in pan for 10 minutes. Cut in 3-inch squares. Cut each square diagonally in half. Immediately remove from pan to cool. Drizzle with melted chocolate. Let stand two hours before serving. Makes 24.