A traditional holiday cookie at our house and now at Sparrow House. This year the balls were all made by Jacob as my hand looked like a club from nearly cutting my thumb off…
2 1/3 C. Flour
1/2 tsp. Baking Powder
1/8 tsp. Salt
2/3 C. Butter, softened
2/3 C. Sugar
2 tsp. Vanilla
1/2 C. Pecans, finely chopped
1 C. Raspberry Jam, or Strawberry or Apricot or… or make a variety
BEAT butter, sugar, egg and vanilla until smooth. Stir in the dry ingredients. Mix till blended; stir in the nuts. Preheat oven to 350 degrees.
SHAPE a little more than a teaspoon size of dough into a ball and place on cookie sheets. Flatten ball by inserting thumb into center of ball to make an indentation. Carefully spoon jam of choice into indentation; careful not to drip on cookie sheet or down side of cookie.
BAKE for 9 minutes or until set a very lightly browned on the bottom. Remove from cookie sheet to a wire rack to cool. When cool completely, drizzle with a milk base icing flavored with vanilla. Store tightly covered for up to 2 weeks. May freeze between layers of wax paper in a tightly covered container.