Ingredients
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Cookies
1 cup margarine or 1 cup butter, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large egg yolks
2 1/2 cups all-purpose flour
Filling
1/2 cup powdered sugar
1/4 cup margarine or 1/4 cup butter
3 tablespoons dark corn syrup
1/2 cup coarsely chopped pecans, toasted
1 large egg white, slightly beaten
Preparation
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In large bowl, beat 1 cup margarine and sugar until light and fluffy.
Add 1/2 cup corn syrup and egg yolks; blend well.
Stir in flour; mix well.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
Remove from heat. Stir in pecans.
Refrigerate at least 10 minutes.
Heat oven to 375\u00b0.
Lightly grease cookie sheets.
Shape dough into 1 1/2-inch balls.
Place 2-inches apart on greased cookie sheets.
Bake at 375\u00b0 for 5 minutes.
Remove from oven.
Brush dough lightly with egg white.
With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
FILLING.
Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
Cool 1-2 minutes; remove from cookie sheets.
Cool completely.
Yield: 3 dozen cookies.
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