Italian Nut Balls

Combine the first 6 ingredients in a large mixing bowl and blend well.

Gradually add flour.

Roll dough into 1-inch balls.

Dip balls halfway into slightly beaten reserved egg whites, then into finely chopped pecans (takes about 3/4 cup of nuts).

Place balls on a greased cookie sheet and make a deep hole in the center of each cookie with the handle of a wooden spoon.

Bake at 350° for 10 to 12 minutes until firm to the touch and light brown (do NOT overbake).

Immediately remove cookies to cooling racks.

While warm, fill centers with a tad of preserves (a red variety).

Allow preserves to set before storing cookies.