Pecan Pie Cookies

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, separated
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 cups all-purpose flour
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 3 tablespoons dark corn syrup
  • 3/4 cup finely chopped pecans
  • 1/4 teaspoon vanilla extract

Mix 1 cup butter and sugar at medium speed with an mixer until light and fluffy.

Add egg yolks, 1/2 cup corn syrup, 1/2 teaspoon vanilla and pinch of salt, mixing well.

Gradually add flour into batter, don't over-mix.

Cover and chill 1 hour.

Melt 1/4 cup butter in a saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup.

Cook, stirring, until mixture boils.

Remove from heat.

Mix in pecans and 1/4 teaspoon vanilla.

Chill 30 minutes.

Shape mixture into 1/4-inch balls; set aside.

Roll cookie dough into 1-inch balls.

Place cookies 2 inches apart on  parchment lined cookie sheets.

Beat egg whites until foamy; brush on cookies.

Bake in preheated 375-degree oven for 6 minutes.

Remove from oven, and place pecan balls in center of each cookie.

Bake 8 minutes or until lightly browned.

Cool 5 minutes on cookie sheets.

Cool completely on wire racks.

Yield: 4 1/2 dozen.

Tip:

Freeze up to 1 month, if desired.

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