Jam Thumbprints

Name: Jam Thumbprints
Ingredients: 2/3 cup butter or margarine softened; 1/2 cup sugar; 2 eggs separated; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 1/2 cups all purpose flour; 3/4 cup finely chopped pecans; 1 cup strawberry preserves

8 ingredients

3 steps

Ingredients

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

Directions

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.