Pecan Pie Cookies

• Cookie
• 1 cup butter or margarine
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 2 eggs, separated
• 2 1/2 cups unsifted all- purpose flour
• Filling
• 1/2 cup confectioners sugar
• 1/4 cup butter or margarine
• 3 tablespoons dark corn syrup
• 1/2 cup choppped pecans

1. Stir 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.
2. Combine sugar, butter or margarine and corn syrup in saucepan for filling; stir to blend. Cook over medium heat, stirring occasionally, until mixture reaches a full boil. Remove from heat; stir in pecans. Chill.
3. 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 two-inch space between each cookie. Bake at 375 degrees for 5 minutes. Remove from oven.
4. Roll 1/2 teaspoon of the chilled filling into a ball and firmly press 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.

cookie, butter, sugar, corn syrup, eggs, flour, filling, confectioners sugar, butter, corn syrup, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-pie-cookies-50062848 (may not work)