- 1 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, separated
- 1/2 cup dark corn syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 1/2 cups all-purpose flour
- 1/4 cup butter
- 1/2 cup powdered sugar
- 3 tablespoons dark corn syrup
- 3/4 cup finely chopped pecans
- 1/4 teaspoon vanilla extract
Mix 1 cup butter and sugar at medium speed with a mixer until light and fluffy.
Add egg yolks, 1/2 cup corn syrup, 1/2 teaspoon vanilla and pinch of salt, mixing well.
Gradually add flour into batter; don't over-mix.
Cover and chill 1 hour.
Melt 1/4 cup butter in a saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup.
Cook, stirring, until mixture boils.
Remove from heat.
Mix in pecans and 1/4 teaspoon vanilla.
Chill 30 minutes.
Shape mixture into 1/4-inch balls; set aside.
Roll cookie dough into 1-inch balls.
Place cookies 2 inches apart on parchment-lined cookie sheets.
Beat egg whites until foamy; brush on cookies.
Bake in preheated 375-degree oven for 6 minutes.
Remove from oven, and place pecan balls in center of each cookie.
Bake 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets.
Cool completely on wire racks.
Yield: 4 1/2 dozen.
Freeze up to 1 month, if desired.