½ C Brown Sugar
1 Cup Butter Flavored Crisco
3 Eggs, separated
2 Tbls. Water
1 ½ tsp. Vanilla
¼ tsp. Salt
2 cups Flour
1-2 Cups Chopped Pecans OR Walnuts
½ Cup Caramel Topping
½ Cup Apricot Preserves
1- beat Brown Sugar and Shortening at medium speed for 2 minutes or until fluffy.
2- add egg Yolks, water, vanilla, and salt. Beat until well combined
3- Add flour on low speed
4- Beat egg whites in a separate shallow bowl until foamy
5- Place the crushed nuts in another bowl
6- Roll dough into small balls, dip each in egg whites, then roll into the nuts, place on srayed cookie sheet.
7- Using a back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie
8- Bake 10 Minutes @ 350
9- Remove from oven…(it may be necessary to create the indentation again)
10- Place about ½ tsp. caramel topping into the indentation of each cookie., then place ½ tsp of apricot preserves on top of the caramel
11- Bake an additional 5-6 minutes (until light brown)
12- Remove from over, let cookies cool on baking sheet for several minutes, then remove to cooling rack.