1 1/2 c. (3 sticks) unsalted butter
1 c. packed light brown sugar
2 eggs, separated
1/4 tsp. salt
2 tsp. vanilla extract
2 2/3 c. sifted all-purpose flour
2 c. finely chopped pecans
Raspberry and apricot jam

Preheat oven to 350 degrees. Cream butter and sugar. Beat in egg yolks, vanilla and salt. Then the pecans and flour. Shape dough into 1/2 inch or 1 inch balls. Place 2 inches apart on baking sheet. Press the center of each ball with your thumb. Fill with 1/4 to 1/2 teaspoon of desired jam. Bake 8-10 minutes. Cool on rack. Cover center portion of cookie and dust with powdered sugar. Makes 5 dozen.