1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tbsp half & half cream
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
3/4 finely chopped pecans
maraschino cherries, halved
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, vanilla and cream. Combine flour and baking powder and gradually add to the butter mixture. Stir in 1/2 cup pecans. Roll about a tablespoon of the dough into a ball. Repeat with remaining dough.
In a small bowl, beat the egg white. dip the top of the balls in the egg and then dip in the remaining pecans. Place them about 2 inches apart on a baking sheet lined with parchment paper.
Using the handle of a wooden spoon, make a hole in the top of each cookie. Place a cherry in each hole, cut side down. Bake at 350 degrees for 12-15 minutes or until cookies are lightly browned. Cool on a wire rack. Store in an air tight container.
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