1 cup butter, softened
1/2 cup brown sugar
2 egg yolks - reserve whites
2 cups flour
1/2 tsp salt
1/2 tsp almond extract
1 tsp vanilla
Raspberry Jam*
Mix above ingredients to make a dough.
Form into balls - about 1"
Dip each cookie ball into slightly beaten egg whites and then into finely chopped pecans.
Place cookies 2 inches apart on un-greased cookie sheet.
Bake at 350 about 5 minutes.
Remove from oven and using your thumb, create a well in the center of each cookie.
Bake an additional 8 minutes.
When somewhat cooled, fill thumb prints with raspberry jam.
*Any flavor of jam or jelly may be used.
(From Mom's recipe box - She made these every Christmas)
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