Ingredients
1 cup butter , or margarine, softened
½ cup sugar
½ cup dark corn syrup
2 large eggs, separated
2 ½ cups all purpose flour
¼ cup butter , or margarine
½ cup powdered sugar
3 tbsp dark corn syrup
¾ cup pecans, finely chopped
Preparation
Beat 1 cup of butter and sugar at medium speed with an electric mixer until light and fluffy.
Add ½ cup of dark corn syrup and egg yolks, beating well.
Gradually stir in flour, cover, and chill 1 hour.
Melt ¼ cup of butter in a heavy saucepan over medium heat.
Stir in powdered sugar and 3 tablespoons of dark corn syrup.
Cook, stirring often, until mixture boils.
Remove from heat.
Stir in pecans and chill 30 minutes.
Shape pecan mixture by ½ teaspoonfuls into ¼-inch balls and set aside.
Shape cookie dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets.
Beat egg whites until foamy and brush on dough balls.
Bake at 375 degrees F for 6 minutes.
Remove from oven place pecan balls in center of each cookie.
Bake 8 to 10 more minutes or until lightly browned.
Cool cookies 5 minutes on baking sheets remove to wire racks to cool completely.
Freeze up to 1 month, if desired.
