Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dottie Cross TMPJ72B 1 ts Ground cinnamon
1 c Margarine or butter 1 ts Vanilla
3/4 c Packed brown sugar 1/4 ts Salt
2 Egg yolks 2 1/4 c All-purpose flour
2 oz Semiswet chocolate; 1 1/2 c Finely chopped pecans (to 2)
-melted and cooled 2 Egg whites
1 1/2 ts Finely shredded orange peel 3/4 c Cherry jelly or preserves

In large mixing bowl beat margarine or butter and brown sugar with an
electric mixer on medium speed for 30 seconds. Add egg yolks, beating
well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and
salt. Stir in flour. Place pecans and egg white in two separate
small, shallow bowls. Slightly beat egg whites with a fork. Shape
dough into 1-inch balls. Dip eah ball into egg white; roll in pecans
to coat. Place balls, 2 inches apart, on lightly greased baking
sheets. Using your thumb, make slight indentation in top of each
cookie. Bake in 350 degree oven about 12 minutes or till edges are
firm. Cool cookies on a wire rack. Fill centers of cooled cookies
with a small spoonful of jelly or preserves. Makes about 60 cookies.
Nutrition information per cookie: 88 calories, 5 grams fat, 7 mg
cholesterol and 48 mg sodium. Source: BHG Magazine (Prize Tested
Recipe), May, 1992 Reformatted by: CYGNUS, HCPM52C

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