Ingredients:

1 great value large egg, separated

1 cup great value whole wheat flour

¼ cup golden yellow sugar, packed

1 tsp great value cinnamon

¼ tsp great value iodized sea salt

½ cup great value unsalted butter, softened

½ tsp great value artificial vanilla extract

⅓ cup our finest raspberry cherry cranberry preserve style spread

1 package great value pecan pieces

Directions:

1. Preheat oven to 300°F (150°C.) Line a baking tray with parchment paper; set aside.

2. In a food processor pulse the pecan pieces until finely chopped. Transfer to a small shallow bowl; set aside. Lightly beat the egg white until frothy in a separate small shallow bowl; set aside.

3. In a food processor, pulse flour, sugar, cinnamon, and salt several times to combine. Add butter, egg yolk, and vanilla; blend until smooth dough forms, scraping down the sides several times.

4. Shape dough into 1 Tbsp (15 mL) sized balls. Roll in egg white then chopped pecans. Place 2” (5 cm) apart on prepared baking tray. Bake in centre of preheated oven for 5-6 minutes.

5. Remove cookies from oven; cool 1 minute. Using thumb or the back of a wooden spoon, indent the top of each cookie. Spoon a heaped ½ tsp (2 mL) preserves into each indent. Bake 16-18 minutes longer or until cookies are set. Cool completely on the tray before serving.

6. Store cookies in an airtight container for 2-3 days or in the freezer for up to 1 month.

Bon Appetit!