1 box lemon cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup chopped pecans
any jams or jellies of your choice

Prepare dough by mixing cake mix, eggs and oil in large mixing bowl with electric beater until soft dough forms. Stir in pecans by hand.

Form dough into 1-inch diameter balls 2-inches apart on ungreased cookie sheet. Press each cookie down in center with your thumb to form dent in center of each cookie. Fill dent with jam or jelly of your choice.

Bake in preheated 375°F oven for 7 to 8 minutes or just until tops began to crack and just edges are brown. Cool on cookie sheet for 1 minute then move to wax paper or tinfoil to cool.

Cool completely before storing. May be stored in airtight container for up to 2 weeks.

Submitted by: Jen Doane