A nice traditional cookie that everyone seems to enjoy - a real hit. They are a little more labour intensive but worth the trouble.
1 1/2 cups butter
1 cup brown sugar
2 eggs, separated
2 tsp vanilla
2 2/3 cups all-purpose flour
3 cups finely chopped pecans
1 cup jam or jelly
Preheat oven to 350 degrees. Cream butter and sugar. Beat in egg yolks and vanilla. Then add flour and mix well. Shape into 1 1/2 balls. You will have 4 to 5 dozen.
Whip the egg whites in a bowl until frothy. Then drop each ball in egg whites and roll in nuts.
Place them 2 to 3 inches apart so they won't spread into each other. Using your thumb (hence thumbprint), press a hole into the middle of each cookie. Spoon a little jam into each cookie. I used red currant jelly this time but I usually make it with seedless raspberry jam. Use your favourite jam or jelly and you will enjoy them even more.
Bake 12 to 15 minutes until just browned around the edges and feeling slightly firm. They are a delicate cookie but will be firmer when completely cooled. These freeze well to but layer parchment or waxed paper between or pack in a single layer in freezer bags. Merry Christmas - Joyeux Noel.