Pecan Strawberry Cookies Recipe:
1/2 cup butter, softened
1/4 cup brown sugar
1 large egg, separated
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 cup finely chopped pecans (optional)
1/3 cup strawberry jam/preserves
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolk and vanilla, beating until blended. Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill 30 minutes.
Beat egg white lightly. Roll dough into 1.25cm/1/2″ balls; dip into egg white and roll in pecans. Place 2.5cm/1″ apart on an ungreased baking sheet.
Bake at 180C/350F 5 minutes. Remove from oven. Make an indentation in the top of each using the handle of a wooden spoon. Bake for 10 minutes. Remove to wire racks to cool. Fill centers of cookies with about 1/2 teaspoon strawberry preserves. Makes about 3 dozen.