Directions:
- 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. Yield: about 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.77 Kcal (962 kJ) | ||
| Calories from fat | 113.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 19% | |
|---|---|---|---|
| Cholesterol | 22.65mg | 8% | |
| Sodium | 44.54mg | 2% | |
| Potassium | 54.14mg | 1% | |
| Total Carbs | 25.86g | 9% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 343.99 Kcal (1440 kJ) | ||
| Calories from fat | 170.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.93g | 19% | |
|---|---|---|---|
| Cholesterol | 33.91mg | 8% | |
| Sodium | 66.68mg | 2% | |
| Potassium | 81.05mg | 1% | |
| Total Carbs | 38.71g | 9% | |
| Sugars | 5.08g | 14% | |
| Dietary Fiber | 1.49g | 4% | |
| Protein | 5.01g | 7% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 20mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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