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 extract
1 c. cake flour, sifted
1/4 tsp. baking powder
2 egg whites, stiffly beaten
48 maraschino cherries

Preheat oven to 350°F. Grease tiny muffin tins and sprinkle chopped pecans in bottom of tins. Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract 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°F for 10 minutes and, while still warm, roll in confectioners sugar.

Yield: 4 dozen tiny muffins.