Jam Thumbprints
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2/3 cup butter or margarine softened
1/2 cup sugar
2 lrg eggs separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup finely chopped pecans
 cup strawberry preserves

Preparation

1 Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, vanilla, and salt, beating well. Gradually add flour, beating until blended. Shape dough into 3/4-inch balls. 2 Beat egg whites with a fork. Dip balls into egg white; roll in pecans. Place 1 inch apart on lightly greased baking sheets. Gently press thumb into center of each cookie to make indentation. 3 Bake at 350 degrees for 15 to 17 minutes. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely. Spoon about 1/2 teaspoon preserves into each indentation. 4 This recipe yields 3 dozen. 5 Yield: 3 dozen