|Raspberry cake mix||15 1⁄4 Ounce (1 Package)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Eggs||2 , separated|
|Chopped pecans||1 Tablespoon, chopped|
|Seedless raspberry jam||2 Tablespoon|
Preheat oven to 350°F.
Combine cake mix, butter and egg yolks in large bowl.
Beat at low speed with electric mixer until dough forms.
Shape dough into 1-inch balls.
Dip into egg whites, then into chopped pecans.
Place, pecan side up, 2 inches apart on ungreased baking sheets.
Make indentation in center of each ball with thumb or handle of wooden spoon.
Fill with 1/4 teaspoon jam.
Bake at 350°F for 10 to 12 minutes or until light golden brown.
Cool 1 minute on baking sheets.
Remove to cooling racks.