Swedish Butter Cookies

Ingredients:

• Jar of maraschino cherries (or candied cherries)
• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 egg yolk, at room temperature
• 1 tsp. vanilla
• 2 cups all-purpose flour
• 1/2 tsp. double-acting baking powder
• 1/2 tsp. salt
• 1/2 cup finely chopped pecans

Directions:

1. Cut maraschino cherries in quarters or sixths and thoroughly drain between layers of paper towels. Set aside.
2. Cream together the butter, sugar, egg yolk, and vanilla. 
3. Sift together the flour, baking powder, and salt and add in in three segments into the food processor and pulse (overuse of the food processor or mixer will toughen the dough). Alternatively, use a mixer. Transfer dough to a large mixing bowl. Stir in pecans by hand. Roll or scoop dough into small balls and press a piece of cherry into each cookie. Chill cookies in refrigerator for 20 minutes.
4. Preheat oven to 350°F.
5. Bake for 7-8 minutes or until cookie has a hint of brown on the bottom of the cookie. Cookies are very fragile when first removed from the oven. Cool cookies for a few minutes; loosen them; and sprinkle lightly with powdered sugar.
6. Store in container with a tight fitting cover. They also freeze well.

Submitted by Rose Mary Walecki