Pecan Jewel Cookies with Spicy Jam Filling

By carvalhohm

Ingredients

• 3 cups pecans, coarsely chopped
• 2/3 cup raspberry jam (the jam should have a thick consistency because it spreads during baking)
• Pinch cayenne pepper
• 1 cup light or dark brown sugar, packed
• 3 sticks unsalted butter, at room temperature (1 1/2 cups)
• 2 large eggs, separated, white and yolks reserved separately
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 2 3/4 cups all-purpose flour, sifted

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roast pecans on baking sheet until fragrant and toasted, 7 to 9 minutes. Set aside to cool, and then pour into shallow dish. Mix together jam and cayenne in small bowl until cayenne is evenly distributed.

Cream together sugar and butter in large bowl, using electric mixer on medium-high speed, until light and fluffy, 2 minutes. Beat in egg yolks, vanilla and salt until combined. Reduce speed to low and beat in flour until just combined. Shape dough into 1-inch balls (about 2 teaspoons dough per ball).

Lightly beat egg whites in small bowl. Brush or roll dough balls in beaten egg whites and then roll each ball in chopped pecans. Place balls 2 to 3 inches apart on baking sheets. Press indentation into center of each ball using thick straw, chopstick or end of wooden spoon, and then fill hole with small amount of filling, about 1/2 teaspoon. Bake until edges turn golden, 15 to 17 minutes. Cool completely on sheets on wire rack.