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Ingredients
- DOUGH:
- 12 oz (3 sticks) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 2 egg yolks
- 2 tsp pure vanilla extract
- 3 cups (420 grams) unsifted all-purpose flour
- DECORATION:
- 1/2 cup strawberry preserves
- 8 oz (about 2 cups) whole pecan halves
Details
Adapted from google.com
Preparation
Step 1
Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper. In the large bowl of an electric mixer, cream the butter at med-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until creamy. Add the egg yolks, one at a time, then the vanilla, beating until well combined and slightly fluffy, scraping down the sides of the bowl. Lower Mixer speed, and add the flour, mixing only until thoroughly combined.
With you palms, shape the dough, 1 level measuring teaspoon at a time, into balls and drop 1/2 inch apart on a baking sheet. Using the end of a wooden spoon dipped in flour, gently make a small shallow indentation in the center of each cookie.
Place a scant 1/8 tsp strawberry preserves in each indentation, and top with a pecan half, gently pressing so it will adhere and hide the preserves. Bake, one sheet at a time, for 13-15 minutes, or just until the cookies are ivory-colored and pale golden on the bottom. Transfer cookies to a wire rack to cool. Stack in an airtight metal container and store at room temperature up to 10 days.
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