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Butter - 1 cup
Vanilla extract - 1 1/2 tsp
Sugar - 1/2 cup
Egg yolk - 1
Cream - 1 tbsp
All purpose flour - 2 cups (sifted)
Baking powder - 1/2 tsp
Pecans - 1/2 cup (finely chopped)
Egg white - 1 (slightly beaten)
Pecans - 1/4 cup (finely chopped)


  • Cream butter with extract; add sugar gradually, beating until fluffy. Beat in egg yolk with cream.
  • Sift flour and baking powder together; add to creamed mixture in fourths, mixing until blended after each addition. Stir in the 1/2 cup pecans.
  • Shape dough into 1" balls, dip into egg white and roll in remaining pecans.
  • Place 1" apart on ungreased cookie sheets, then press thumb into center of each.
  • Fill with jelly, a red or green maraschino cherry half, or candied cherry half.
  • Bake at 350 F 15 to 18 minutes.
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