Wednesday, June 24, 2015

Pecan Pie Cookies

Rich flavors of pecan pie in a cookie.








































  • 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.

Tip:
Freeze up to 1 month, if desired.







































Printable Recipe