Jam Thumbprints

JAM THUMBPRINTS

2/3 c. butter
1/3 c. sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. sifted all-purpose flour
2 slightly beaten egg whites
3/4 c. finely chopped pecans
1/3 c. strawberry preserves

Cream butter and sugar with a mixer until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add sifted flour, mixing well. This is a stiff dough. Shape in 3/4 inch balls. Dip balls one at a time in the slightly beaten egg whites, then roll in the nuts.
Place 1 inch apart on greased cookie sheet. Press a hole in center with thumb (not all the way through). Bake at 350 degrees for 15-17 minutes. Cool slightly; remove from pan and cool on a rack. When cool, fill centers with strawberry preserves. Makes 36.