| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
St. louis p, Post1 |
24 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter – (1 stick); softened |
| 1/4 |
c |
Light brown sugar; (packed) |
| 1 |
|
Egg; separated |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Finely chopped pecans |
| 2 |
|
Flavors of jam -; (2 or 3) |
INSTRUCTIONS
Preheat oven to 350 degrees. Thoroughly mix butter, sugar, egg yolk
and vanilla. Sift flour; add flour and salt to butter mixture. Beat
egg white until frothy in a small bowl. Roll dough into medium balls;
dip into beaten egg white. Roll in chopped nuts. Place on ungreased
cookie sheets; using your thumb, make an indentation in the center of
each. Bake for 7 minutes. Remove from oven and carefully restore
indentations in each cookie; return to oven and bake for 8 minutes.
Let cool on cookie sheet. When ready to serve, carefully fill wells
with small amount of jam, such as red plum, apricot and blackberry.
(Cookies freeze well. Fill with jam just before serving.) Yields 2
dozen.
Tester's notes: Colorful on holiday trays. Outstanding texture, and
the pecans give off a wonderful toasted smell and flavor. I recommend
making a double batch.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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