Frosty's Christmas Buttons

• 2 cups butter, unsalted room temperature
• 113 cups sugar
• 3/4 cup salt
• 3 large eggs separated
• 2 teaspoons vanilla extract
• 423 cups flour, all-purpose
• 3 cup pecans finely chopped
• 1/2 cup raspberry jam
• 1/2 cup jelly jalepano

1. Preheat oven to 300 degrees.
2. In large bowl of standing electric mixer, beat together the butter, sugar and salt until light and fluffy.
3. Beat in egg yolks, one at a time, and vanilla; beat until smooth.
4. Mix in flour gradually, stirring until just combined well.
5. Roll dough in to 3/4-inch balls.
6. Dip balls in lightly beaten egg white, then in pecans.
7. Place about 1 inch apart on parchment-lined cookie sheets.
8. Using small end of a wooden spoon, depress tops of cookies to make a small thumbprint or well.
9. Bake in preheated oven 12 to 15 minutes, or until pale golden.
10. Combine preserves and jelly.
11. While cookies are still hot, fill the depressions with preserves-jelly mixture.
12. Do not overfill.

butter, sugar, salt, eggs, vanilla, flour, pecans, raspberry jam, jalepano

Taken from recipeland.com/recipe/v/frostys-christmas-buttons-48140 (may not work)