- Cooking Time: 15 to 17
- 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.