Ingredients
-
1 c. butter or margarine, softened
1/2 c. sugar
1/2 c. dark corn syrup
2 large eggs, separated
2 1/2 c. all-purpose flour
1/4 c. butter or margarine
1/2 c. powdered sugar
3 Tbsp. dark corn syrup
3/4 c. finely chopped pecans
Preparation
-
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\u00b0 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. Yield: 4 1/2 dozen.
Leave a comment