Ingredients
- 1 cup butter
- 1/2 cup sugar
- 2 cups flour
- 2 egg yolks
- 2 egg whites
- 1 1/2-2 cups pecans, chopped
- raspberry preserves
Recipe
- cream butter and sugar together.
- add flour and egg yolks. beat 1 minute.
- chill.
- shape into balls. dip in egg whites and roll in chopped pecans.
- flatten on a cookie sheet and press thumb in center of each cookie. fill indentation with jam.
- cook at 350 for 8-10 minutes.
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