Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup confectioners' sugar

  3. 1 egg, separated

  4. 1/4 cup pineapple preserves

  5. 5 teaspoons grated orange peel

  6. 1 teaspoon vanilla extract

  7. 1 cup all-purpose flour

  8. 1/4 teaspoon salt

  9. 1-1/4 cups finely chopped pecans Red and/or green candied cherries, halved

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg yolk, preserves, orange peel and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Roll dough into 1-in. balls. In a shallow bowl, beat egg white until foamy. Place pecans in another shallow bowl. Dip each ball into egg white, then into pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. While still warm, press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 3 dozen.


Send feedback