Ingredients
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1 c. margarine or butter
3/4 c. packed brown sugar
2 egg yolks
2 oz. semi-sweet chocolate, melted and cooled
1 1/2 tsp. finely shredded orange peel
1 tsp. vanilla
1/4 tsp. salt
2 1/4 c. all-purpose flour
1 1/2 to 2 c. finely chopped pecans
2 egg whites
3/4 c. cherry jelly or preserves
1 tsp. ground cinnamon
Preparation
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In large mixing bowl, beat margarine 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 whites in 2 separate small bowls.
Slightly beat egg whites with a fork. Shape dough into 1-inch balls.
Dip each ball into egg whites; 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\u00b0 oven about 12 minutes or until edges are firm.
Cool cookies.
Fill centers of cooled cookies with a small spoonful of jelly or preserves.
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