Heat over to 350F. Lightly grease a jelly-roll pan 15x10x1 inch. Combine 1 cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat until well blended. Add flour and work into creamed mixture until well blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2 cup sugar then with nuts and then with remaining sugar, spreading evenly over top. Bake 20-25 minutes or until nicely browned. Cook in pan and cut into fingers to serve. Note: Dark brown sugar gives the best flavour in this recipe but any brown sugar will be satisfactory.
From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1
