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Add a photoServings: 12
Ingredients
- 2 c. All-purpose flour
- 1 c. Pecan pcs, finely Minced, divided
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd allspice
- 1/8 tsp Salt
- 1 c. Butter, softened
- 1/2 c. Packed lt. brown sugar
- 2 tsp Vanilla extract
- 1/3 c. Seedless Boysenberry jam
Directions
- PREHEAT oven to 350 F. Combine flour, 1/2 c. pecans, cinnamon, allspice and salt in medium bowl.
- BEAT butter in large bowl with electric mixer at medium speed till smooth.
- Gradually beat in sugar; increase speed to high and beat till light and fluffy. Beat in vanilla till blended. Beat in flour mix at low speed just till blended.
- FORM dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets. Press down with thumb in center of each ball to create indentation. Healthy pinch together any cracks in dough.
- FILL each indentation with scant 1/2 tsp. jam. Sprinkle filled cookies with remaining 1/2 c. pecans.
- BAKE 14 min or possibly till just set. Let cookies stand on cookie sheets 5 min; transfer to wire racks to cold completely. Store in airtight container at room temperature. Cookies are best day after baking.
- Makes 36 cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 166 | 61% |
| Total Fat 19.02g | 24% |
| Saturated Fat 10.05g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 137mg | 6% |
| Potassium 55mg | 2% |
| Total Carbs 22.9g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.66g | 3% |
| Protein 2.79g | 4% |
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