Ingredients
1/2 cup butter, softened1/4 cup packed brown sugar1 egg yolk1/2 teaspoon vanilla extract1 cup all-purpose flour1/4 teaspoon salt1 egg white, lightly beaten3/4 cup finely chopped pecans or walnuts1/2 cup preserves or jelly of your choice
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
