1 ½ c. butter
1 c. brown sugar
2 large eggs, separated
2 t. vanilla
¼ t. salt
2 2/3 c. flour
2 c. finely chopped pecans
1 c. raspberry jam
Preheat oven, 350 degrees and line baking sheets
with parchment paper. Cream butter and
sugar. Beat in the egg yolks, vanilla
and salt and then the flour. Shape
dough into 1 inch balls. Brush each
dough ball with beaten egg white and then roll in the chopped pecans and place
2-3 inches apart on baking sheets.
Press the center of each ball with your thumb and fill with ½ teaspoon
of jam. Bake 8-10 minutes, until just
golden around the edges. Cool on rack.