Pecan Drops

• 3/4 cup sugar
• 1/2 cup (1 stick) margarine or butter, softened
• 1/4 cup cholesterol-free egg product
• 1 tsp. vanilla
• 2 cups flour
• 2/3 cup finely chopped PLANTERS Pecans
• 3 Tbsp. raspberry jam, jelly or preserves

1. Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy.
2. Add egg product and vanilla; beat 1 minute.
3. Add flour; mix well.
4. Cover and refrigerate 1 hour.
5. Preheat oven to 350F.
6. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough.
7. Place, 2 inches apart, on greased baking sheets.
8. Indent center of each ball with thumb or back of wooden spoon.
9. Bake 10 minutes; remove from oven.
10. Spoon 1/4 tsp.
11. jam into each cookie indentation.
12. Bake an additional 2 to 5 minutes or until lightly browned.
13. Remove to wire racks.
14. Cool completely.
15. Store in tightly covered container at room temperature.

sugar, margarine, cholesterolfree egg, vanilla, flour, pecans, raspberry

Taken from www.kraftrecipes.com/recipes/pecan-drops-53890.aspx (may not work)