½ cup butter,
softened
½ cup granulated sugar
2 teaspoons
vanilla
2 large egg
yolks
1 ½ cups all-purpose flour
Preheat oven to 350-degrees. Using an electric mixer on medium speed,
cream butter and sugar until light and fluffy.
Mix in vanilla, egg yolks and ¾ cup of flour. Stir in remaining flour. Cover and refrigerate for at least one hour or
until dough is easy to handle.
2 large egg
whites, slightly beaten
1 cup chopped
pecans or walnuts
Cherry Preserves
Shape the dough into 1-inch balls. Roll balls in egg whites and then in nuts. Place 1-inch apart on a cookie sheet covered
with parchment paper. Press thumbprint
in centers. Bake for 12 to 14 minutes or
until edges are lightly browned. Cool on
a wire rack. Fill centers with cherry
preserves just before serving.
Carolyn Gass Hardimon M. S. Home Economist