Pecan balls with raspberry jam

Ingredients for 1 servings:

• 220 g butter (soft)
• 180 g brown sugar
• 320 g flour
• 2 egg yolks
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg white
• 250 g nuts, pecans, chopped, unsalted
• Jam (raspberries)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Delicious cookies from America, makes 64 cookies

Beat room-temperature butter with sugar until fluffy. Separate the eggs. Stir the egg yolks, salt, and flour into the butter mixture and knead into a smooth dough. Form 64 balls, brush with egg white, and roll in the chopped pecans. Press the nuts down lightly. Place on a sheet of baking paper, flatten slightly, and use the handle of a wooden spoon to make small indentations. Fill the indentations with raspberry jam. Bake in a preheated oven at 180°C (160°C fan-assisted oven) for 15 minutes. Tip: Raspberry jam can also be added to the indentation after baking. Bake for a slightly shorter time, about 12 minutes. Warm the raspberry jam, for example, for 10-20 seconds in the microwave, then fill the pecan balls with it. In this case, let it dry for at least 1 day.