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CAROUSEL COOKIES 
1 c. butter
1/2 c. sugar
1 egg, separated
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 c. chopped pecans
Kraft strawberry or apricot preserves

Beat butter and sugar until light and fluffy. Blend in egg yolk, vanilla, and salt. Add flour; mix well. Beat egg white until frothy. Shape level measuring tablespoons of dough into balls. Dip balls into egg white. Roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 375 degrees for 10 to 12 minutes until lightly brown. (I prefer apricot preserves.)
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