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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I got this recipe from my mother who said she's had it so long she no longer remembers where it came from. She always made these at Christmas while I was growing up. I made them last Christmas and used pomegranit jelly. I don't actually know how much jelly is in the recipe, but this site apparently doesn't like that, so I made something up. Use whatever amount you like. They're my favorite cookies! Ingredients:
1/2 lb butter |
1/2 cup sugar |
1 egg, separated |
1 tablespoon cream |
1 teaspoon vanilla |
2 cups flour, sifted |
1/2 teaspoon baking powder |
1 cup pecans, chopped fine |
3/4 cup jelly, of your choice for filling |
Directions:
1. Cream butter and sugar together.
2. Add egg yolk, cream and vanilla; mix well.
3. Add flour sifted with soda, then half of chopped nuts.
4. Form dough into small balls, dip in egg white, then dip in chopped pecans.
5. Make small indent in center of each cookie and fill with jelly.
6. Bake at 350 degrees for 20 minutes.
7. Remove carefully, as they are fragile.
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