½ cup butter or margarine, softened
½ cup confectioners’ sugar
1 egg yolk
½ teaspoon vanilla extract
1½ cups self-rising flour
Meringue Filling (below)

Lightly spray cookie sheet with non-stick vegetable spray.

In a large mixing bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in egg yolk and vanilla.  Gradually add flour, blending thoroughly to make a stiff dough.  Form into small balls.  Place on prepared cookie sheet; make a well in the center of each ball.  Chill.

MERINGUE FILLING

1 egg white
2 tablespoons sugar
½ cup finely chopped pecans
Candied red cherries, halved

Preheat oven to 350°F.

In a medium bowl, beat egg white until foamy.  Gradually beat in sugar until stiff peaks form.  Fold in pecans.  Spoon a generous amount of meringue into wells in cookies.

Bake for 15 minutes.  Top with candied cherry half after baking.  Cool completely on a wire rack.

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