Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 2 egg yolks
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 2 cups chopped toasted pecans
- additional finely chopped pecans or sparkling sugar for rolling
- 3/4 cup raspberry preserves
The Steps
Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Using an electric mixer, beat the butter and the sugar until light and fluffy. Beat in the egg yolks. Gradually mix in the flour, baking powder and salt. Mix in the walnuts.
Roll the dough into 1-inch balls, about 2 level tablespoons each. Roll the balls in the additional chopped walnuts or the sparkling sugar to coat.
Arrange the dough on prepared baking sheet, spacing evenly. Using your thumb, make a deep indentation in the center of each cookie. Spoon a level teaspoonful of preserves into each indentation.
Bake the cookies until golden brown, about 12 minutes. (Cookies can be made up to 3 days ahead; store airtightly.)