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


  1. With an electric mixer beat butter until creamy. Gradually add sugar and beat well. Add egg yoke & vanilla and beat until blended.
  2. Combine flour and salt then add to butter mixture and beat until blended. Cover and chill for 30 minutes.
  3. 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.

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