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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. Georgia MacDonald - Dover, New Hampshire Ingredients:
1/2 cup butter, softened |
1/4 cup packed brown sugar |
1 egg yolk |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 egg white, lightly beaten |
3/4 cup finely chopped pecans or walnuts |
1/2 cup preserves or jelly of your choice |
Directions:
1. 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.
2. 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.
3. 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.
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