Ingredients

• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 egg, separated
• 1 teaspoon lemon rind, grated
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup powdered sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 cups pecans, finely chopped
• apricot jam or cherry jam

Instructions

1. Cream the butter and cream cheese. Add the egg yolk, lemon rind, and vanilla, beating well at medium speed of an electric mixer.

2. Combine the flour sugar, and salt; add to the creamed mixture, beating well. Cover and chill thoroughly.

3. Shape the dough into 1 inch balls.

4. Beat the egg white until foamy. Dip each ball of dough into the egg white; roll in the chopped pecans.

5. Place 2 inches apart on an ungreased cookie sheet. (I use parchment paper for easy clean up). Press your thumb into each ball of dough, leaving an indention.

6. Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack and fill each cookie with jam. Let cool completely.