1 c. butter
3/4 c. packed brown sugar
2 egg yolks
2 oz. semi-sweet chocolate, melted & cooled
1 1/2 tsp. finely shredded orange peel
1 tsp. ground cinnamon
1 tsp. vanilla
1/4 tsp. salt
2 1/4 c. all-purpose flour
1 1/2-2 c. chopped pecans
2 egg whites
3/4 c. cherry jelly or preserves

In large mixing bowl beat butter and brown sugar with electric mixer on medium speed for 30 minutes. Add egg yolks beating well blended in melted chocolate, orange peel, cinnamon, vanilla and salt. Stir in flour. Place pecans and egg whites in 2 separate small shallow bowls. Slightly beaten egg whites with fork. Shape dough into 1 inch balls. Dip each into egg whites. Roll in pecans to coat.

Place balls 2 inch apart on lightly greased baking sheets using your thumb make slight indentation in top of cookies. Bake in 350 degree oven, about 12 minutes or until edges are firm. Cool cookies on a wire rack. Fill centers of cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.