Prep Time 40 min
Cook Time 13 Min
Servings 4 dozen
Difficulty Moderate

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 3 large egg yolks
  • 1 1/2 tsps. vanilla extract
  • 1/4 tsp. salt
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans or walnuts
  • 1/2 cup Smucker’s® Natural Strawberry Fruit Spread

Directions

  • Step 1

    HEAT oven to 350°F. Beat butter, shortening and brown sugar in large bowl with mixer on high speed until light and fluffy. Add egg yolks, vanilla and salt. Beat until blended. Gradually add flour, mixing until blended.

  • Step 2

    PLACE pecans in small bowl. Roll dough into 48 (1-inch) balls. Roll in pecans to coat. Place on baking sheets, about 2 inches apart. Using your index finger, make a round indentation in top center of each ball of dough.

  • Step 3

    BAKE 8 minutes. Remove from oven. Reshape center indentations, as necessary. Spoon 1/2 teaspoon fruit spread into each indentation. Bake an additional 3 to 5 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheets to wire rack to cool completely.

Serving size
(1 cookie)

  • Calories 120
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 15mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet