Thumbprint Cookies

1 cup butter, softened
1/2 cup sugar
1 1/2 tsp. vanilla
1 egg yolk
1 Tbsp. cream
2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 cup finely chopped pecans

1 egg white, slightly beaten
pecans, finely chopped (approx 3/4) for rolling cookies in
jelly, maraschino or candied cherries

1. Cream butter with sugar. Beat in vanilla, egg yolk and cream.

2. Sift together flour and baking powder. Gradually add to creamed mixture, about a quarter at a time, stirring well after each addition. Work in pecans.

3. Shape into 1-inch balls, dip in egg white and roll in more finely chopped pecans. Push thumb into center of each ball and fill indent with jelly or cherry half.

4. Bake at 350*F on ungreased cookie sheets for about 15 minutes.

Note: If using unsifted flour: 1 cup sifted flour = about 1 cup minus 2 Tbsp unsifted flour
So instead of 2 cups sifted flour, you can use about 1 3/4 cups of unsifted flour.