Pecan Pie Cookies Recipe

Preparation

Beat 1 cup butter and sugar at medium speed until light and fluffy with an electric mixer. 1/2 cup corn syrup and egg yolk, beat well. Gradually flour; Cover and refrigerate 1 hour.

Melt ¼ cup butter in a heavy saucepan over medium heat; Stir in sugar and corn syrup 3 tablespoons. Boiling, stirring frequently until the mixture boils. Remove from heat. Stir in nuts, cool for 30 minutes. With the mixture on half teaspoon in 1/4 inch balls; aside.

Preheat oven to 375 F. cookie dough into small balls of 1 inch; Place 2 inches on lightly greased baking sheets. Beat the egg whites until frothy beat; Brush on dough balls.

Bake at 375 F for 6 minutes. Remove from oven and place pecan balls in the center of each cookie. Bake 8-10 minutes or until lightly browned. Let cool for 5 minutes on the plates. Cookies remove wire rack to cool completely. Freeze up to 1 month, if desired.

Yield: 4-1 / 2 dozen

Recipe Source: "Classic Southern Desserts: All-time favorite recipes for cakes, cookies, pies, puddings, cobblers, ice & More" (Oxmoor House)
Reprinted with express written permission.
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