2/3 c. butter
1/3 c. granulated sugar
2 eggs, separated yolks from whites
1 tsp. vanilla
1/2 tsp salt
1 1/2 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/3 c. strawberry or cherry preserves
Cream together butter and sugar until fluffy. Add the egg yolks, vanilla, and salt and beat well. Gradually add the flour, mixing well.
Shape into 3/4 inch ball, dip them into the egg whites and then roll them in the nuts and place them 1 inch apart on a cookie sheet. Press down the center of each cookie with your thumb. Bake at 350 for 15-17 minutes. Cool slightly, remove from pan and cool on rack. Just before serving, fill the centers fo the cookies with jam. I warmed the jam slightly to make it easier to work with...it set back up as it cooled.
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