1 cup flour
¼ cup brown sugar, packed
½ cup margarine, softened
½ teaspoon vanilla
¼ teaspoon salt
1 egg, separated
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a small bowl, mix flour, brown sugar, margarine, vanilla extract, salt and egg yolk.
With mixer at low speed, beat ingredients until blended , constantly scraping bowl with spatula.
Increase speed to medium, beat 1 minute.
With hands, shape dough into 3/4 inch balls.
In a cup with a fork, beat egg white until foamy.
Place chopped nuts on sheet of waxed paper.
Dip balls into egg white and then the nuts.
On 2 ungreased baking sheets, place balls 1 inch apart.
Press thumb into the center of each ball to make a 1/2 inch deep indentation.

Bake cookies about 15 minutes or until golden.

With a metal spatula remove cookies to a wire rack; cool completely.
Spoon jelly into the indentation of the cookie.
Store cookies in a tightly covered container.

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