2/3 c. butter
1/3 c. sugar
2 eggs, separated
1 tsp. vanilla
1/2 tsp. salt
1 3/4 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/2 c. preserves

Cream butter and sugar until fluffy in large mixing bowl. Stir in egg yolks, vanilla and salt, beating well. Gradually stir in flour. Mix well.

Shape dough into 3/4" diameter balls. Dip in slightly beaten egg whites and then roll in pecans. Bake 8 minutes in 350 degree oven or place 12 balls on waxed paper on microwave oven glass tray. Make thumbprint in each. Cook dozen in microwave oven on full power for 1 to 1 1/2 minutes or until firm but slightly moist. Allow cookies to cool slightly before removing from waxed paper. Fill "thumbprints" with preserves just before serving. Repeat with remaining cookies. Yield: 3 dozen.