Recipe: Pecan Pie Cookies (topped with pecan filling)

PECAN PIE COOKIES

1 cup butter or margarine, softened
1/2 cup sugar
2 eggs, separated
1/2 cup dark corn syrup
2 1/2 cups unsifted flour
Pecan Filling (recipe follows)

Cream butter in a large mixing bowl at medium speed of an electric mixer. Gradually add sugar, beating well at medium speed. Add egg yolks, one at a time, beating after each addition. Add corn syrup, beating well.

Gradually stir in flour. Cover dough and chill 2 to 3 hours. Prepare the Pecan Filling.

WHEN READY TO BAKE:
Shape dough into 1-inch balls. Place 2-inches apart on greased cookie sheets.

Beat eggs whites (at room temperature) with wire whisk until foamy. Brush balls lightly with beaten egg whites.

Bake at 350 degrees F for 6 to 7 minutes. Remove from oven.

Shape 1/2 teaspoon pecan filling into a ball. Repeat procedure with remaining filling. Press one pecan-filling ball into center of each cookie.

Return cookies to oven and bake an additional 6 to 8 minutes or until cookies are lightly browned (center of cookies will be soft). Let cookies cool on cookie sheets 5 minutes. Remove cookies to wire racks and let cool completely.

PECAN FILLING
Makes 3/4 cup

1/2 c Powdered sugar; sifted
1/4 c Butter or margarine
3 tb Dark corn syrup
1/2 c Chopped pecans

Combine sugar, butter and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in pecans. Chill thoroughly.

Makes 4 dozen cookies
Source: Alma Lambert of Ruskin, FL in Tampa Tribune, February 16, 1995