- Prep Time: 20 Minutes (Total Time : 1 Hour 35 Minutes)
- Serving Size: 36
- 3/4 cup Sugar
- 1/2 cup (1 stick) Margarine Or Butter, Softened
- 1/4 cup Cholesterol-free Egg Product
- 1 teaspoon Vanilla
- 2 cups Flour
- 2/3 cup Finely Chopped PLANTERS Pecans
- 3 tablespoons Raspberry Jam, Jelly Or Preserves
BEAT sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
PREHEAT oven to 350?F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
SPOON 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
KRAFT KITCHENS TIPS
Prepare as directed, substituting 1 egg for the egg product.
Prepare as directed, using your favorite flavor of jam, jelly or preserves.
RECIPE COURTESY OF KRAFT FOODS