filbert butter balls

1/2 cup butter or margarine, softened
1/4 cup sugar
1 medium size egg, separated
1 tablespoon white rum OR lemon juice
1/2 teaspoon vanilla
1 cup flour
1/2 cup finely chopped filberts
10-1/2 red or green candied cherries, quartered

Cream butter and sugar until fluffy. Add egg yolk, rum or lemon juice and vanilla; beat well. Stir in flour until well blended. Cover and refrigerate 3-4 hours or overnight. Roll in 3/4-inch balls. In saucer slightly beat egg white. Dip top of each ball in egg white, then in filberts. Place nut side up 1″ apart on lightly greased cookie sheet. Press cherry quarter on each. Bake in a preheated 325 oven for 12-14 minutes or until golden. Remove to racks to cool. Makes 42 cookies. Per cookie: 49 calories, 6 mg. cholesterol with margarine. From Family Circle magazine.

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