1/2 c. butter
1/2 c. sifted powdered sugar
1 egg yolk
1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/4 tsp. salt
Meringue Filling

Cream butter with powdered sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, blending well to make a stiff dough. Form into small balls and place on ungreased cookie sheet. Make a well in center of each ball with tip of a wooden spoon handle. Chill while making meringue filling.

MERINGUE FILLING:

1 egg white
2 tbsp. sugar
1/2 c. finely chopped pecans
Candied red cherries, halved

Beat egg white until foamy, add sugar and beat until stiff peaks form. Fold in pecans and spoon generous amount of mixture into wells in cookies. Bake at 350 degrees for 15 minutes. Top with half a candied cherry after baking. Yield: 2 dozen.