✤2/3 cup unsalted butter, softened
✤1/2 cup (96g) sugar
✤2 eggs, yolks & whites separated
✤1 tsp vanilla extract
✤1½ cups (180g) all-purpose flour
✤1 cup (120g) pecans, finely chopped
✤1/2 cup jam or preserves
❖In a large bowl, beat butter with a mixer on medium to high for 30 sec. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks & vanilla until combined. Beat in as much of the flour as you can with the mixer, then hand-stir in any remaining flour. Cover and chill dough about 1 hour.
❖Preheat oven to 375°F (190°C) and grease 2 baking sheets.
❖Shape dough into 30 even, 1-inch balls. Roll balls in the egg whites, then in the nuts. Place 1 inch apart on the baking sheets. Press your thumb into the center of each ball.
❖Bake 10-12 min or until bottoms are light brown. If cookie centers puff up during baking, use the back of a small spoon to press down again. Cool fully on wire rack.
❖Just before serving, fill centers with jam.
