Pecan Pie Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 2 Egg yolks

• Condiments

  • 2 tbsp Corn syrup, light or dark

• Baking & Spices

  • 1 1/2 cups Flour
  • 1/4 cup Powdered sugar
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Butter

Found on flavorite.net

Directions

• Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.
• While you dough chills make your filling. In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge. Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.
• Roll in egg whites or you could brush it on.
• Press center down with your thumb.
• Bake at 375 degrees for 5 minutes. Remove from oven so you can fill centers.
• Add a heaping 1/4 teaspoon of your pecan pie filling. Don’t add too much or it will bubble over your cookie.
• Bake for 5-7 more minutes or until golden brown. Cool on sheet for 2 minutes. Remove to rack to cool.