Makes 50 cookie dough balls about 1 Tablespoon size

Additional ingredients for baking day:

Jam or preserves, whatever flavor

optional: finely chopped pecans

optional: powdered sugar for dusting

How to freeze:

1. Chill dough in fridge for at least 3 hours and up to 3-4 days.

2. Remove from fridge and roll dough in balls, about 1 Tablespoon each.

3. Place on cookie sheet next to each other.

4. Do not roll in toppings at this stage. Cover and place in freezer to chill until firm, at least 1-3 hours.

5. Remove cookie sheet from freezer and place dough balls into the labeled gallon bag; zip shut removing as much air as possible and place in freezer for up to 3 months.

How to bake:

1. Thaw for 30 minutes at room temperature on the counter.

2. Roll each dough ball in chopped pecans, squishing them in a bit.

3. Place three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

4. Using your thumb or the end of a wooden spoon, press an indent into the center of the cookie.

5. Fill each cookie with 1/2 teaspoon of jam.

6. If the cookies have warmed up too much, place whole cookie sheet back into fridge for 10 minutes before baking to prevent too much spreading.

7. Bake at 350 for about 14-15 minutes until edges are just turning golden brown – the jam centers will not look set but will set as the cookies cool. *Reduce time by one minute if baking from fresh.

8. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Once cooled, dust the cookies lightly with powdered sugar. Keep cookies covered in the fridge to retain freshness up to 1 week.