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Pecan Pie Cookies




Source of Recipe


Maggie Viken






List of Ingredients



• 1 C. unsalted butter
  
• 1/2 C. superfine sugar
  
• 1/2 C dark corn syrup
  
• 2 jumbo eggs, separated
  
• 2 1/2 C. unbleached flour
  
• 1/4 C. unsalted butter
  
• 1/2 C. powdered sugar
  
• 3 T. dark corn syrup
  
• 3/4 C. pecan chips, or finely chopped pecans
  






Instructions



1. Mix 1 cup of butter and sugar until light and fluffy. Add 1/2 cup corn syrup and egg yolks. Beat well. Add flour a bit at a time. Cover and chill for an hour.
   
2. In a saucepan over medium heat melt remaining butter. Stir in powdered sugar and remaining corn syrup. Stir constantly until mixture boils. Remove from heat and stir in pecans. Cover and chill for a half an hour. Using a teaspoon shape into balls about 1/4 inch in size, set aside.
   
3. Beat egg whites until foamy. Shape chilled cookie dough into 1 inch balls and place 2 inches apart on a lightly greased cookie sheet. Brush tops of balls with egg whites. Bake at 375 degrees F. for 6 minutes. Remove form oven and place a pecan ball in the center of each cookie. Bake for 8-10 minutes, until lightly browned. Cool 5 minutes then remove to wire rack to cool completely.