Macadamia Butter Crisp

• 1 cup butter
• 1 cup sugar
• 1 egg, separated
• About 1 cup macadamia nut bits
• 2 cup flour
• ¾ tsp. ground mace
• ¼ tsp. salt

Cream butter and sugar. Beat in egg yolk, thoroughly. Sift flour with mace and salt into creamed mixture and beat in thoroughly. Spread in an even layer over entire surface of jelly roll pan (10×15 inches). Beat egg white slightly; brush over top. Sprinkle nuts over surface, pressing them into dough. Bake in a slow oven (275 degrees) for 1 hour or until lightly browned. Cut into 1½ inch squares while hot. Cool. Makes about 4 dozen.