Shortbread Cookies

Directions

1. 1
   Have butter at room temperature.
2. 2
   Cream sugar and butter well (I use electric mixer).
3. 3
   Add flour.
4. 4
   Flour palms of hands.
5. 5
   Dip up cookie dough by teaspoon and in palms of hand carefully roll into ball.
6. 6
   Place on cookie sheet about 2 inches apart.
7. 7
   When you have cookie sheet filled with small balls of dough, flour finger and depress each one in center.
8. 8
   Place about 1/2 teaspoon jelly (I use Smucker's crabapple) in depression in each cookie; put pecan half on top of jelly.
9. 9
   Bake in slow oven.
10. 10
    Watch carefully; do not brown cookie.
11. 11
    They should be barely golden in color.