Swedish Butter Cookies

Swedish Butter Cookies

1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tbsp half-and-half cream
1 tsp vanilla
2 cups flour
1/2 tsp 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 the butter and sugar. Beat in the egg yolk, cream, and vanilla. Combine the flour and baking powder. Gradually add to the creamed mixture. Stir in the finely chopped pecans. Roll into 3/4 inch balls. In a small bowl, beat the egg white. Dip the balls into the egg white. Roll in the additional pecans. Place 2 inches apart onto 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 the jelly. Bake at 350 F for 12-15 minutes or until the cookies are lightly browned. Carefully remove to wire racks to cool. Makes about 5 1/2 dozen