1 c. butter (2 sticks)
1 c. sugar
2 egg yolks
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
2 egg whites, slightly beaten
1 1/2 c. pecans, finely chopped
Tinted confectioners' sugar

Cream butter and sugar until light and fluffy. Blend in egg yolks and vanilla. Sift flour and salt. Add to creamed mixture gradually. Chill dough for ease in handling. Shape into balls 1 inch in diameter. Dip into egg white. Roll in chopped nuts. Place on greased baking sheets. Make deep impression with finger in center of each.

Bake in preheated oven at 350 degrees for 15-18 minutes or until lightly browned around edges. Remove to rack to cool. Fill center of cooled cookies with tinted confectioners' icing.