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. chopped pecans

Cream butter and sugar until fluffy in a large mixing bowl. Stir in egg yolks, vanilla and salt, beating well. Gradually stir in flour; mix well. Shape dough into 3/4-inch diameter balls. Dip in slightly beaten egg whites and then roll in pecans. Place 12 balls on high temperature plastic baking sheet lined with waxed paper. Make thumbprint in each. Cook a 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 cookie dough.

You may want to turn cookie sheet halfway through cooking.