Ingredients

The following ingredients have 18 Servings
  • 1 cup unsalted butter, (softened)
  • 1/2 cup light brown sugar, (packed)
  • 2 eggs, (separated)
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup pecans, (finely chopped)
  • 1/2 cup seedless jam ((cherry, raspberry, or apricot))

Instruction

  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  • Cream the butter and brown sugar together at high speed until light and fluffy,
  • Add the yolks (reserve the whites in a separate bowl) and beat until combined. Mix in the vanilla.
  • Add the flour, baking powder, salt and beat until just combined.
  • Whisk the egg whites with a tsp of water until just frothy. Place the chopped nuts in another bowl.
  • Scoop out heaping teaspoons of the dough and roll into balls. You'll have 36 balls. Toss the balls in the egg white and then in the nuts.
  • Evenly space the balls on the two lined cookie sheets and bake for 5 mins.
  • Remove the cookies from the oven and working quickly, use your thumb to make a depression in the center of each cookie,
  • Fill each depression with jam, taking care not to overfill and bake for an additional 12 mins, rotating the trays once during baking.
  • Cool on cookie sheets for 5 mins and then remove to a wire rack to finish cooling.
  • Cookies may be stored in a sealed container for up to three days.