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Ingredients:
- 1/2 cup butter
- 1/2 cup sifted confectioners' sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- .
- Meringue Filling
- 1 egg white
- 2 tbsp. sugar
- 1/2 cup finely chopped pecans
- Candied red cherries, halved
Preparation:
Cream butter with powdered sugar until light and fluffy. Beat in
egg yolk and vanilla. Gradually add flour and salt, blending well
to make a stiff dough. Form into small balls and place on ungreased
cookie sheet. Make an indentation in center of each ball with tip of a
wooden spoon handle. Chill while making meringue filling. Beat egg
white until foamy, add sugar and beat until stiff peaks form. Fold
in pecans; spoon generous amount of mixture into the indentations in
cookies. Bake at 350° for 15 minutes. Top each cookie with a
candied cherry half after baking.
Makes about 2 dozen cookies.
Makes about 2 dozen cookies.
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