Ingredients
1/2 tsp. Vanilla
1/4 cup chortening (Crisco butter flavored)
1/4 cup butter
1/4 cup packed light brown sugar
1 egg yolk
1 cup sifted flour
1/4 tsp. slat
2 cups fined chopped/ground pecans
3 egg whites
Icing:
2 Tbsp. of melted butter
1/2 box of powdered sugar
1/2 tsp. vanilla
milk as desired
food coloring (red or green)
Marochino cherries (quartered)
Preparation
Combine all ingredients except pecans and egg whites. chill for at least one hour (overnight works best)
Roll dough into 1 inch balls and dip into egg whites. Roll into chopped pecans. Place thumbprint in middle of cookie. Bake @ 375 for 10 - 12 minutes.
Fill thumbprint with icing and top with quartered cherry.
