I once read on a can of shortening that you could use it to replace the same amount of butter, just as long as you add 1 tablespoon water for every stick of butter. So, one day, being out of butter, I tried that Crisco solution. THEY WERE HORRIBLE. I don’t know what food that replacement would work for, but not in these cookies!
2 sticks unsalted butter, softened
1 cup sugar
1 large egg, separated
2 tablespoons cinnamon
1 cup all-purpose flour
1 cup finely-chopped pecans
Preheat oven to 325°, and grease a 15.5" x 10.5" jelly roll pan.
In a bowl with an electric mixer, beat butter and sugar until light and fluffy and beat in the egg yolk. Add cinnamon and flour and beat until combined well. Spread dough evenly in pan. In a small bowl, lightly beat egg white and brush the dough with enough of it to coat it completely. Sprinkle pecans evenly over the top and gently press them into the dough. Bake in the middle of oven 25 min., or until golden brown. Remove from oven, and while it is still warm, cut into bars, 2.5" x 1.5", and cool completely in the pan on a rack. (Should make 42 cookies)