Fruit Filled Thumbprints

2 cups all-purpose flour

½ cup firmly packed brown sugar

1 cup butter, softened

2 eggs, separated

⅛ teaspoon salt

1 teaspoon vanilla

1½ cups finely chopped pecans fruit preserves

Heat oven to 350 degrees. In a large mixer bowl, combine flour, sugar, butter, egg yolks, salt and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. In a small bowl, beat egg whites with fork until foamy. Dip each ball into whites, and roll in nuts. Place 1 inch apart on greased cookie sheets. Make a depression in the center of each cookie with back of teaspoon. Bake for 8 minutes and remove from oven. Fill centers with preserves. Continue baking for 8 minutes, or until lightly browned.

Makes 3 dozen cookies.