1 lb. butter
4 c. sifted flour
1 egg yolk
1 c. sugar
2 c. ground pecans
12 oz. seedless black raspberry jelly or red raspberry jelly

Cream butter and sugar. Add egg yolk and flour; mix well. Shape cookie dough into balls about the size of a small walnut. Roll balls in egg white and roll into ground pecans. Place on cookie sheet and press center with thumb-finger.

Toast in 200 degree oven for 3 hours. Warm jelly and drop into center of cookies. Put back into oven and shut off! Do not open oven until cold. I leave them in overnight.