Little Gems

By norsegal8

Buttery and sandy-textured, these are one of my favorite cookies, and not just because they're my mother's recipe. One bite and the secret is out. The pecan halves on top hide a dot of jam. Since the recipe yields a generous amount, they're easy to make, and their flavor is enhanced with time. These fragrant morsels are ideal for stacking in handsome containers to present as gifts.

Ingredients

• DOUGH
• 3 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 egg yolks
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• DECORATION
• 1/2 cup strawberry preserves
• 2 cups whole pecan halves

Details

Servings 11

Preparation

Step 1

1. Adjust the oven rack to the lower third of the oven and preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

2. In the large bowl of an electric mixer, cream the butter at medium-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 the mixer speed, and add the flour, mixing only until thoroughly combined.

3. With your palms, shape the dough, 1 level measuring teaspoon at a time, into balls and drop them ½ 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 teaspoon of strawberry preserves in each indentation, and top with a pecan half, gently pressing so that it will adhere and hide the preserves.

4. Bake, one sheet at a time, for 13 to 15 minutes, or just until the cookies are ivory-colored and pale golden on the bottom. Transfer the cookies to a wire rack to cool.

5. Stack in an airtight container and store at room temperature for up to 10 days.