Jewel Cookies

 From Martha Stewart, this is a delicious cookie, one of Patrick’s faves. 

Makes 3 dozen cookies 
350 oven

1 1/2 cups (3 sticks) unsalted butter
1 cup packed light brown sugar

2 large eggs, separated 

2 Tsp vanilla extract 

1/4 tsp salt

2 2/3 cup AP flour

2 cups finely chopped pecans 

1 cup raspberry jam

Preheat oven to 350 and line baking sheets with parchment paper.

Cream the butter and sugar. Beat in the egg yolks, vanilla, and salt, then the flour. Shape dough into 1” balls. (i use a 1 tbl scoop to portion them out)

Brush each ball with beaten egg white and then roll in pecas. Place 2-3” apart on baking sheets. Press the center of each ball with your thumb (I use the end of a wooden spoon) and fill with 1/2 tsp of jam. 

Bake for 8-10 minutes, until just golden around the edges. Cool on racks.