1 1/2 c. (3 sticks) unsalted butter
1 c. light brown sugar, packed
2 lg. eggs, separated
2 tsp. vanilla extract
1/4 tsp. salt
2 2/3 c. flour
2 c. pecans, finely chopped
1 c. thick raspberry jam

Preheat oven to 350 degrees and line baking sheets with parchment paper (I tried lining pans with oiled brown grocery bag paper and it worked real well). Cream butter and sugar. Beat in egg yolks, vanilla, salt, and then flour. Shape into 1 inch balls. Brush each ball with beaten egg whites, then roll in chopped pecans and place 2 to 3 inches apart on baking sheets. Press center of each ball with your thumb, and fill with 1/2 teaspoon jam. Bake 8 to 10 minutes until just golden around edges. Cool. Yields 5 dozen.