My mom has had made these cookies from this recipe as far back as I can remember. She remembers her mother making them for her Senior Tea in highschool. The memories of these laid out, by what seemed like the hundreds, on our kitchen table come flooding back as I make these for my babies. We love to gift them to our neighbors in early December to kick of our Christmas celebration. They are delicate and buttery. My favorite version is rolled in chopped pecans. You'll find two different versions below from the same recipe.
2 Cups of soften butter
4 egg yolks (save whites)
3 tsp vanilla
4 Cups of sifted flour
1 Cup of brown sugar packed
4 cups pecans - chopped finely
Preheat oven to 275 degrees. Cream butter, sugar, vanilla, and egg yolks with mixer. Add flour slowly until the dough is smooth. Roll dough into 1 inch balls Roll balls in egg yolks and then into pecans.
Bake for 20 mins or until firm. Remove from oven and mash center to form center dip. Place back in over for 10 minutes more.
Remove and cool.
2 cups of powdered sugar
2 tsp of vanilla
2 tbsp of water
Mix until smooth. Add more water a little at a time as needed. Scoop into icing bag or zip lock back. Clip the corner and squirt into center of cookie after they have cooled.
Gather dough into 6-8" ball and lay on a strip of roll into a log form wrap tightly and chill until firm. Remove chilled log and lightly coat in egg white. Roll dough in sprinkles and press firmly. Slice into 1/4" slices and bake for 20 minutes, remove and create dip in center. Bake 10 mins more. Remove and cool before adding icing.