1. Separate eggs; place yolk and whites in separate bowls. Cover and chill egg whites until needed. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
2. Preheat oven to 375 degrees. Grease a cookie sheet; set aside. shape dough into 1-inch balls. Slightly beat reserved egg whites. Roll balls in egg whites, then in pecans to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make an indentation in the center of each ball of dough.
3. Bake for 10 to 12 minutes or until edges are light brown. Transfer to wire rack and let cool. Just before serving, fill cookie center with jam or icing. I used an icing bag and a star tip to ice the cookies, makes it look nicer and it’s easy to do.
Makes: ~30 cookies (Recipe can be easily doubled for more cookies)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 62 (64%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.2mg||3 %|
|Sodium 37.8mg||1 %|
|Potassium 35.3mg||1 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.5g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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