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Southern Chess Squares




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Southern Chess Squares

Not a calorie in 'em!

4 eggs
2 sticks (1 cup) butter
a 1-pound box brown sugar
1 cup granulated sugar
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

Separate the egg yolks from the egg whites. Beat egg whites until stiff but
not dry. Melt the butter over low heat and set it aside. Place both sugars in
a large mixing bowl and add the melted butter to the bowl. Beat until the mixture is creamy and smooth. Add egg yolks and continue beating until
well mixed and creamy.
Sift and measure the flour. Resift twice with baking powder and salt. Add
the flour mixture slowly to the creamed mixture. Add vanilla extract and
fold in beaten egg whites. Add pecans and stir just enough to mix evenly.
Divide batter equally between two well buttered and floured 9-inch-square
pans. Spread batter evenly in pans with bottom of spoon or spatula. Bake
30 minutes at 325 degrees F. Remove from oven; cool in pan on wire rack.
Cut into 1 1/2-inch squares.
Note that the 30 minutes baking period is just right; even though they
might appear half-cooked, they will be done and chewy. The top crust
will be crisp and delicious. Store in airtight containers with waxed paper
between layers, in a cool place.

Featured Archive Recipes:
Gigi's Pecan Pie Squares
Gigi's Chocolate Pecan Pie Bars
Craig Claiborne's Chess Pie
Chess Pie Variations

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