1/2 C unsalted butter, softened
1/4 C sugar
1/2 tsp vanilla
1 large egg, separated
1 C flour
1/4 tsp salt
3/4 C finely chopped pecans
1/4 C seedless raspberry jam
In a large bowl with an electric mixer, cream the butter with the sugar. Mix in the vanilla and the egg yolk, reserving egg white for a later use.
In a separate small bowl, whisk together the flour and salt. Slowly mix into the butter mixture. Using your hands, gather into a ball of dough, cover with saran wrap and refrigerate about 30 minutes.
Preheat oven to 325º. Meanwhile, lightly whisk reserved egg white in a small bowl. Put the pecans in another bowl. Roll the dough into 1" balls. Dip each ball into the egg white, then roll into the pecans. Set on non-stick cookie sheet. Using your thumb (or bottom of a small measuring teaspoon), press gently into center of ball about half-way through, ease up if dough starts to crack. Bake 15 minutes, remove from oven, gently reform thumbprints (if needed) using the bottom of tsp if too hot to touch. Add a 1/4 tsp dollop over indentation of cookie with jam. Return cookies to oven, bake an additional 3-4 minutes until lightly golden. Allow to cool on cookie sheet about 3 min before moving to a wire rack to cool completely.
These cookies freeze wonderfully, no need to defrost!