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Source of Recipe

Posted by Mary Ellen


List of Ingredients

1/2 cup margarine or butter (1 stick)
1/4 cup packed light-brown sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup pecans, finely chopped
1/4 cup seedless red raspberry jam




Recipe

In a large bowl, with mixer at medium speed, beat margarine or butter, brown sugar, egg yolk and vanilla until light and creamy. Occasionally scrape the bowl with a rubber spatula.

At low speed, add flour and salt, and mix just until evenly moistened. With hand, press dough together to form a ball.

In a small bowl, with fork, beat egg white lightly. Spread pecans on a sheet of waxed paper. Shape dough by rounded teaspoons into a 1-inch ball. Dip balls in egg white and then roll in pecans, gently pressing the nuts onto the dough.

Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 5 minutes. Working quickly, remove cookie sheet from oven and, with one end of a wooden spoon, make a small indentation in center of each ball. Return to oven and bake cookies 8 minutes longer or until lightly browned.

Transfer cookies to wire rack to cool completely. Repeat with remaining balls.

When cookies are completely cool, fill each indentation with about 1/4-teaspoon mound of jam.

If not serving right away, allow the jam to set, and store cookies with waxed paper between layers in a tightly covered container for up to 1 week. Makes about 3 1/2 dozen cookies.