Thimble Cookies

2 cups all purpose flour

1 cup butter, softened

½ cup firmly packed brown sugar

2 large eggs, separated

1 Teaspoon vanilla

1/8 tsp salt

1 and ½ cups finely chopped pecans

½ cup raspberry jam

Preheat oven to 350°. Lightly grease baking sheets

In a large bowl, beat flour, butter, brown sugar, egg yolks, vanilla and sale until well mixed. Sharpe rounded teaspoonfuls of dough into one-inch balls.

In a small bowl, beat egg whiles with a fork until foamy. Set chopped pecans in another small bowl. Dip each ball of dough into egg whiles, then roll in pecans and place on prepared baking sheets about one inch apart. With an index finger or teaspoon, make a depression in each cookie.

Bake 8 minutes. Remove from oven and fill each cookie with about ½ teaspoon of jam. Bake 6 to 10 minutes more, or until cookies are lightly browned around edges. Cool for a few minutes on baking sheets, then transfer to wire racks to cool completely.

Marcia