All the Flavors of Pecan Pie in a Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 11/16 cup Corn syrup, dark

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/2 cup Sugar

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1 1/4 cup Butter

Found on homecooking.about.com

Description

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 2 large eggs, separated
• 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

Directions

• Preparation Cookie dough: 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 for 1 hour in the refrigerator. Pecan balls: Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often until the mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set these aside as they won't be used until after the cookies are baked from the dough prepared in the first step. Preheat the oven to 375 F. Shape the cookie dough that has been chilling for an hour (step 1) into 1-inch balls; place each ball 2 inches apart on lightly greased baking sheets. Beat the egg whites until foamy; brush them on the dough balls.Bake the cookie dough balls at 375 F for 6 minutes.Remove the cookies from the from oven, and place a pecan ball in the center of each cookie.Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets.Remove the cookies to wire racks, and cool then completely.You can freeze these cookies for up to one month if desired. But you may be too tempted to simply start eating them as soon as they have cooled enough to not burn your mouth.Recipe Source: "Classic Southern Desserts : All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More" (Oxmoor House) Reprinted with express written permission.