Instructions: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, vanilla, and salt, beating well. Gradually add flour, beating until blended. Shape dough into 3/4-inch balls.

Beat egg whites with a fork. Dip balls into egg white; roll in pecans. Place 1 inch apart on lightly greased baking sheets. Gently press thumb into center of each cookie to make indentation.

Bake at 350 degrees for 15 to 17 minutes. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely. Spoon about 1/2 teaspoon preserves into each indentation.

This recipe yields 3 dozen.

Yield: 3 dozen

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