Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened

  2. 1/2 cup sugar

  3. 1 egg

  4. 2 tablespoons canola oil

  5. 1 teaspoon vanilla extract

  6. 1/4 teaspoon butter flavoring or almond extract

  7. 1-1/2 cups all-purpose flour

  8. 1/4 cup cornstarch

  9. 1 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. 1 egg white

  12. 1/3 cup chopped pecans

  13. 7-1/2 teaspoons assorted jams

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well. Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans. Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool. Yield: 2-1/2 dozen.


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