- 1 cup butter
- 1⁄2 cup sugar
- 2 cups flour
- 2 egg yolks
- 2 egg whites
- 1 1⁄2-2 cups pecans, chopped
- raspberry preserves
Directions See How It's Made
- Cream butter and sugar together.
- Add flour and egg yolks. Beat 1 minute.
- Shape into balls. Dip in egg whites and roll in chopped pecans.
- Flatten on a cookie sheet and press thumb in center of each cookie. Fill indentation with jam.
- Cook at 350 for 8-10 minutes.