1 cup margarine or butter.
3/4 cup packed brown sugar
2 egg yolks
2 ounces semisweet chocolate melted and cooled.
1 1/2 teaspoons finely shredded orange zest.
1 teaspoon ground cinnamon.
1 teaspoon vanilla.
1/4 teaspoon salt
2 1/4 cups all-purpose flour.
1 1/2 cup finely chopped pecans.
2 egg whites.
3/4 cup cherry jelly (jam) or preserves.
Method:
In a large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds.
Add egg yolks, beating well.
Blend in melted chocolate, orange zest, cinnamon, vanilla and salt.
Stir in Flour
Separate the mixture into shallow small bowls.
Place pecans and egg white into 2 small shallow bowls
Slightly beat the egg whites with a fork.
Shape dough into 1 inch balls.
Dip each ball into egg white, roll in pecans to coat
Place balls 2 inches apart , on lightly greased baking sheets
Using your thumb, make a slight indentation on top of each cookie.
Bake in a 350°F oven for about 12 minutes or. until the edges of firm.
Cool cookies on a wire rack.
Fill centres of cooled chocolate cookies with a small spoonful of jelly or preserves.
Makes approximately 60 cookies.
