1/2 lb. butter, softened
2 c. confectioners sugar, divided
4 tbsp. cocoa, divided
1 1/4 c. flour
2 (3 oz.) pkg. cream cheese
1 egg, separated
1 tsp. vanilla
1 c. chopped pecans
Pecan halves

In mixing bowl, cream butter until light; add 1 cup confectioners' sugar, 2 tablespoons cocoa and flour. Mix at medium speed until a dough forms, set aside.

In small bowl, combine 1 cup confectioners' sugar and cream cheese. Add egg yolk, remaining cocoa and vanilla and mix until smooth.

Shape dough (flour and butter mixture) into 1-inch balls; dip in egg white and roll in chopped pecans. Place 1-inch apart on ungreased cookie sheets. Make deep indentation in each cookie; fill with about 1 teaspoonful of filling. If desired top cookies with pecan halves. Bake in 350 degree oven for 12 minutes. Cool 3 minutes. Remove from sheets and store refrigerated. Makes about 40 cookies.