Cookies with a pecan pie-like filling.
Pecan Pie Cookies
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup dark corn syrup
2 large eggs, separated
2 1/2 cups all-purpose flour
1/4 cup butter or margarine
1/2 cup powdered sugar
3 tablespoons dark corn syrup
3/4 cup finely chopped pecans
- Beat 1 cup butter and sugar at medium
speed with an electric mixer until light and fluffy. Add 1/2
cup corn syrup and egg yolks, beating well. Gradually stir in
flour; cover and chill 1 hour.
- Melt 1/4 cup butter in a heavy saucepan
over medium heat; stir in powdered sugar and 3 tablespoons corn
syrup. Cook, stirring often, until mixture boils. Remove from
heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2
teaspoonfuls into 1/4-inch balls; set aside.
- Shape cookie dough into 1-inch balls;
place 2-inches apart on lightly greased baking sheets. Beat egg
whites until foamy; brush on dough balls.
- Bake at 375°F (190°C)
for 6 minutes.
- Remove from oven, and place pecan balls
in center of each cookie.
- Bake 8 to 10 more minutes or until lightly
browned.
- Cool 5 minutes on baking pans; remove
to wire racks to cool completely. Freeze up to 1 month, if desired.
Makes 4 1/2 dozen.
