Serves: 5
Total Calories: 937
Yield: 4 dozen
Pecan Filling:
Combine sugar, butter or margarine, and corn syrup in saucepan; stir to blend. Cook over medium heat, stirring occasionally, until mixture reaches a full boil. Remove from heat; stir in pecans. Cool. Roll 1/2 teaspoon balls and put in freezer.
Cookies:
Cream butter or margarine and sugar on low speed in large bowl of electric mixer. Add corn syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours. Beat egg whites slightly. Using one tablespoonful of dough for each cookie, roll into balls. Brush very lightly with egg white. Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375° for 5 minutes. Remove from oven.
Press a frozen Pecan Filling ball into the center of each cookie. Return to oven; bake 5 minutes longer or until lightly browned. Cool 5 minutes on cookie sheet. Remove; cool completely on rack.
This Pecan Pie Cookies recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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