Ingredients:

• ⅔ cup butter (unsalted or don't add ½ tsp. salt)
• ½ tsp salt
• ½ cup sugar
• 2 egg yolks
• 1 tsp. vanilla
• 1 ½ cup sifted all-purpose flour
• 2 egg whites
• ¾ cup finely chopped pecans
• ⅓ cup strawberry preserves

Preparation:

Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add flour, mixing well. Shape in 3/4-inch balls; dip in beaten egg whites, then roll in 3/4 cup pecans. Place 1 inch apart on greased cookie sheet. Press down center of each with thumb. Bake at 350°F/175°C for 15 minutes. Cool slightly; fill centers of cookies with preserves. Make 3 dozen.