Swedish Butter Cookies
1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup finely chopped pecans
Additional chopped pecans
Halved red maraschino cherries or red jelly of your choice
In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls.
In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.
Pairs Well With
Among our large family's Christmas Eve tradition is enjoying these delectable cookies- one of the 20 varieties my sister bakes for the holiday. They have a pleasing pecan flavor and are so buttery and delicate, they almost melt in your mouth.