A classic cookie with a big taste!
1/2 cup firmly packed brown sugar
1 cup of butter
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
2 cups finely chopped pecans
1 cup Smucker’s Red Raspberry Preserves, or any Smucker’s Preserves, Jam or Jelly
HEAT oven to 350. Adjust rack to middle position. Line cookie sheet with parchment paper.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a measuring teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.
Check out more recipes from Paula Balish.