3/4 c. sugar
1 tsp. salt
3/4 c. softened butter
2 egg yolks, reserve whites
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 c. flour
1/2 c. strawberry preserves
1 - 1 1/2 c. pecans

In large bowl combine sugar, salt, butter, egg yolks and extracts at medium speed of mixer about 1 minute. Lightly spoon in flour to mixture; blend well. Roll dough into 1-inch balls. Dip dough balls into mixture of reserved egg whites slightly beaten, and then roll into chopped nuts. Place on greased cookie sheets 2 inches apart. Make a deep depression in center of each cookie with fingertip. Bake at 350 degrees for 10 - 12 minutes. Remove, while warm fill centers with preserves and allow to set before storing.