1/2 c. butter
1/4 c. brown sugar
1/4 tsp. salt
1 egg yolk
1 1/4 c. sifted flour
1/2 tsp. vanilla
3/4 c. finely chopped pecans
1/2 c. cherry preserves

Cream together - butter, sugar, egg yolk, vanilla and salt until light and fluffy. Stir in flour. Chill about 1/2 hour. Shape into 1 inch balls, dip in egg white and roll in nuts. Place 2 1/2 inches apart on greased cookie sheet. Press centers with thumb. Fill center with about a 1/2 teaspoon of preserves. Bake in moderate oven (350 degrees) until brown.

This recipe I got from Mrs. Ramseth when she lived next door to us. He was pastor at Grace Lutheran Church.