1 cup (2 sticks/8 oz.) butter or margarine, softened
1 (3 oz.) package of cream cheese
1 cup granulated sugar
1 egg yolk
2 1/2 cups all-purpose flour (plain)
1 tsp. vanilla extract
Cream butter and cream cheese slowly and add sugar; beat until fluffy. Beat in egg yolk and add flour and vanilla. Mix well. Chill dough for at least 1 hour.
Shape into 1-inch size balls, and place on a greased cookie sheet. Gently press candied cherry or pecan half into each cookie.
Bake at 325 degrees F (160 C) for 12 to 15 minutes. Let cool in pan for 2 minutes, then transfer to a wire rack to finish cooling.
Makes approximately 6 dozen cookies.
Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: November 16, 2003