• Cooking Time: 15 to 17
  • Servings:
  • Preparation Time:


from coupon section of the newspaper


  • no-stick cooking spray
  • 1/2 cup firmly packed light brown sugar
  • 1 cup Crisco shortening
  • 3 large eggs -- separated
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans
  • 1 cup jam or preserves, any flavor


  • Preheat oven to 350°.
  • Adjust rack to middle position.
  • Spray 2 cookie sheets with no-stick cooking spray.
  • Beat the brown sugar and shortening with an electric mixer at medium speed for 2 minutes or until fluffy.
  • Scrape down sides of bowl.
  • Add egg yolks, water, vanilla and salt; beat until well combined.
  • Add flour on low speed until well blended.
  • Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl.
  • Divide dough int 48 equal portions.
  • Form dough into balls by rolling between your palms.
  • Dip each ball into the egg whites, then roll in the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  • Bake cookies for 10 minutes, remove from oven.
  • It may be necessary to press the indentation again.
  • Fill each cookie with a scant teaspoon of jam or preserves.
  • Return cookies to oven bake for another 5-7 minutes or until lightly browned on the bottom. Remove from oven; allow to cool on baking sheet.

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