- 30 mins
- 44 mins
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup dark corn syrup
- 2 large eggs, separated
- 1/4 cup butter
- 1/2 cup powdered sugar
- 3 tbsp dark corn syrup
- 3/4 cup finely chopped pecans
Preparation
Step 1
1. 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 one hour.
2. Melt 1/4 cup butter in a heavy sauce pan over medium heat. Stir in powdered sugar and 3 tbsp corn syrup. Cook, stirring often, until mixture boils. Remove from heat, stir in pecans; chill 30 minutes. Shape mixture by 1/2 tsp-fulls, into 1/4 inch balls, and set aside.
3. Preheat oven to 375. Shape cookie dough into 1 inch balls; place two inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on doughballs.
4. Bake at 375 for six minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8-10 minutes more, or until lightly browned. Let cool 5 minutes on baking sheets. Remove to wire racks, and cool completely. Freeze up to 1 month.