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Ingredients
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 large egg white, lightly beaten
- 3/4 cup finely chopped pecans or walnuts
- 1/2 cup preserves or jelly of your choice
Directions
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- 2. Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
- 3. To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts
1 each: 142 calories, 9g fat (4g saturated fat), 25mg cholesterol, 73mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 2g protein.
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