THUMBELINA COOKIES WITH FROSTING CENTERS

 

1/4 cup sugar

1 egg yolk, beaten well (save white)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1 egg white, unbeaten
1 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.

BUTTER CREAM FROSTING FOR CENTERS

2 cups sifted powdered sugar
6 tbsp melted butter
1 tbsp cream or milk
1/2 tsp vanilla extract

Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies. 

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