Ingredients:
Nonstick cooking spray
1/2 c. firmly packed brown sugar
1 butter shortening stick, cut into slices or 1 c. butter shortening
3 large eggs, separated
2 Tbsp. water
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 c. all-purpose flour
2 c. finely chopped pecans
1 c. fruit preserves, jam or jelly
Directions:
Preheat oven to 350 degrees. Adjust rack to middle position. Coat 2 cookie sheets lightly with nonstick cooking spray.
Beat brown sugar and shortening in a medium bowl 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. Measure about 2 tsp. dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 tsp. preserves into the indentation of each cookie. Bake an additional 5-7 minutes or until lightly browned. Remove from oven. Cool on baking sheets for several minutes. Remove to wire racks to cool completely.
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