Swedish Butter Cookies

By kayjayjohnson

Ingredients

• 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

Details

Servings 33
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: about 5-1/2 dozen.