3/4 c. sugar
2 egg yolks (reserve whites)
1 tsp. salt
1/2 tsp. vanilla extract
3/4 c. soft butter
1/2 tsp. almond extract
2 c. plain flour

Combine the first 6 ingredients in a large mixing bowl and blend well. Gradually add flour. Mix well. Roll dough into 1-inch balls. Dip balls halfway into slightly beaten reserved egg whites, then into finely chopped pecans (takes about 3/4 cup of nuts). Place balls on a greased cookie sheet and make a deep hole in the center of each cookie with the handle of a wooden spoon.

Bake at 350°F for 10 to 12 minutes until firm to the touch and light brown (do NOT overbake). Immediately remove cookies to cooling racks. While warm, fill centers with a tad of preserves (a red variety). Allow preserves to set before storing cookies.

Makes 3 dozen.

Easy to make. Very impressive looking cookie! Also delicious!!