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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This a family favorite around Christams, well that's because that's the only time I make them, but they are good year round. Here is a tip for the finely chopped nuts, I use an ingredient called Pecan Meal. This is simply ground pecans. It saves you time and energy of chopping or food processing the nuts. I also have found through a survey of my family that strawberry jam and seedless raspberry jam are the best fillings. Ingredients:
1/2 cup light brown sugar (packed) |
1/2 cup shortening (vegetable or animal) |
1/2 cup unsalted butter (softened) |
2 teaspoons vanilla extract |
2 eggs (separated) |
2 cups all-purpose flour |
1/2 teaspoon salt |
2 cups ground pecans |
1 cup strawberry jelly |
Directions:
1. Cream the brown sugar, shortening, butter and vanilla.
2. Add egg yolks one at a time until fully incorporated.
3. Sift flour and salt until combined.
4. Add th dry ingredients to the creamed butter and sugar.
5. Lightly whisk egg whites until slighly frothy.
6. Form dough into 1 inch balls and put into the egg whites, then into the nuts.
7. Place balls 1/2 inch apart on an ungreased sheet pan and make an indent with your thumb or spoon.
8. Bake at 350 for 10 minutes or until LIGHTLY golden brown, if you take them past lightly golden the cookie will be dry.
9. Cool for about 10 minutes on a wire rack, and then fill with jelly or jam.
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