1 c. butter, softened
1/2 c. sugar
1/2 c. corn syrup
2 eggs, separated
2 1/2 c. flour
2 c. finely chopped pecans
Strawberry jam (or your favorite jam)

Beat butter, sugar, corn syrup and egg yolks until smooth. Stir in flour. Chill dough for 1 hour. Shape into 1 inch balls and dip in slightly beaten egg whites. Roll in pecans. Place 2 inches apart on greased cookie sheet. Make indentation in center of each and fill with jam. Bake 325 degrees for 20 minutes or until golden brown. Cool on paper towels.