Healthy Pecan Cookies

1 cup butter softened ( or 2 sticks)
1 cup succanat (or brown sugar)
2 cups whole wheat pastry flour
2 egg yolks
2 cups pecans chopped. (walnuts or cashews can also be used)
2 egg whites ( for dipping)
jelly for topping ( you can use currant, blackberry, strawberry or raspberry)

Mix butter, succanat and egg yolks until creamed. Add flour and mix until well combined. Shape into 1 inch balls, dip into egg whites, roll into pecans and place on cookie sheet, making a thumbprint in middle for jelly. (to be added later)