Shortbread Cookies - cooking recipe

Ingredients

1 c. butter (use only butter)
1/2 c. sugar
2 c. flour (all-purpose)

Preparation

Have butter at room temperature.
Cream sugar and butter well (I use electric mixer).
Add flour.
Flour palms of hands.
Dip up cookie dough by teaspoon and in palms of hand carefully roll into ball.
Place on cookie sheet about 2 inches apart.
When you have cookie sheet filled with small balls of dough, flour finger and depress each one in center.
Place about 1/2 teaspoon jelly (I use Smucker's crabapple) in depression in each cookie; put pecan half on top of jelly.
Bake in slow oven.
Watch carefully; do not brown cookie.
They should be barely golden in color.