2 c. pecans, chopped
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 c. butter
2 egg yolks, well beaten
1 tsp. vanilla
1 c. cake flour, sifted
1/4 tsp. baking powder
2 egg whites, stiffly beaten
48 Maraschino cherries

Preheat oven to 350 degrees.

Grease tiny muffin tins and sprinkle chopped pecans in bottom of tins. Cream sugars and butter together. Add egg yolks and vanilla and blend. Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites. Place 1 teaspoon batter on top of nuts and press a whole Maraschino cherry into center. Bake at 350 degrees for 10 minutes. While still warm, remove form pan and roll in confectioner's sugar.