Thumbprint Cookie

From a neighbor while attending BYU

1/2 C butter

1/4 C brown sugar

1 egg yolk

1/2 tsp vanilla

1 C sifted flour

1/4 tsp salt

Cream butter and brown sugar. Add egg yolk and vanilla. Stir in flour and salt . Whisk egg white in a small bowl. Chop pecans and put in a small bowl. Make small (1″) ball and coat in whisked egg with a little water, then roll in chopped pecans to coat.

Bake 5 min at 375, remove and place thumb print in each ball, then bake a further 6-8 min or lightly browned. Cool then put a dab of icing in the thumbprint.

Icing: Butter, powdered sugar and maraschino cherry juice stirred to a smooth but thick consistency.