Cream butter and sugar until fluffy; add egg and beat well.

In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.

Cover and chill at least 6-8 hours (or overnight).

Preheat oven to 350°F Lightly grease cookie sheets.

Roll cookies out thin, into a large rectangle, about 1/8-inch thin.

Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.

Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.

Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.

Place a pecan half in the center of each square.

Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.

Cool completely; store in airtight container.