½ cup butter — softened
¼ cup brown sugar — firmly packed
1 large egg — separated
1 tsp. vanilla extract
1 cup flour
½ tsp. salt
1 cup pecans — finely chopped
1/3 cup strawberry preserves
- With an electric mixer beat butter until creamy. Gradually add sugar and beat well. Add egg yoke & vanilla and beat until blended.
- Combine flour and salt then add to butter mixture and beat until blended. Cover and chill for 30 minutes.
- Lightly beat egg white with a fork and set aside. Roll chilled dough into ½” balls and then dip them in the egg white. Roll the dipped balls in the finely chopped pecans and place on cookie sheet 1″ apart.
Bake at 375° for 5 minutes. Remove from oven and make an indentation in the top of each cookie. Bake an additional 10 minutes and cool on wire racks. Fill indentation with ½ tsp. of strawberry preserves.