Beat butter and powdered sugar at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until pale and fluffy. Add egg yolk and vanilla, beating until blended.
Stir together flour and next 4 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.
Turn dough out onto a lightly floured surface; knead 3 to 4 times. Shape dough into a 1-inch-thick disk. Wrap tightly in plastic wrap, and chill 2 to 24 hours.
Preheat oven to 350°. Stir together pecans and granulated sugar in a small bowl. Shape chilled dough into 1-inch balls. Lightly beat egg white. Dip each ball into egg white; dredge in pecan mixture. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation.
Bake at 350° for 10 minutes. Remove from oven, and, using back of a spoon, press indentations again. Spoon about 1/2 tsp. Tomato Jam into each indentation. Bake 8 to 10 more minutes or until golden brown. Cool on baking sheets 5 minutes; transfer to a wire rack, and cool completely. Store in an airtight container up to 4 days.
I made them today . They came out very good. The Hubs even liked them. That's good because I made them for his poker night ! The tomato jam is very good too.It's great on meatloaf ! I think I would only chill the dough for an hour,if your making them the same day. And add a little water to your egg wash. This is a keeper !
These were amazing and disappeared quickly. The cornmeal based dough was crunchy and light with the added sweetness of the sugar crusted pecans. The tomato jam was sweet and savory. My jam was not thick so I was not sure how it would hold up in the cookie but it was perfect. It did not run and did not soak into the cornmeal cookie. These will be a favorite for a long time.
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