Prep Time 40m
Cook Time 17m
Ready Time 110m
Yield 48 cookies

  • 1/2 cup butter, softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 3 large eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 cups finely chopped pecans
  • 1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves or Jam
Preparation Directions
  • Step 1Heat oven to 350°F. Beat butter, shortening and brown sugar in large bowl with mixer on high until light and fluffy. Add egg yolks, vanilla and salt. Beat until blended. Mix in flour on low speed until blended.
  • Step 2Beat egg whites in small bowl until foamy. Place pecans in separate small bowl. Roll dough into 48 (1-inch) balls. Dip each into egg whites, then roll in pecans to coat. Place on baking sheets, about 2 inches apart. Using back of teaspoon or your thumb, make rounded indentation in top of each ball of dough.
  • Step 3Bake 8 minutes. Remove from oven. Reshape center indentations, as necessary. Spoon 1 teaspoon preserves into each indentation. Bake an additional 3 to 5 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheets to wire rack to cool completely.
doughboy doughboy

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