PECAN PIE COOKIES
If you love cookies and pecan pie, you will adore this cookie - it's basically both rolled into one! The cookie part is tender, buttery and a perfect vessel for the gooey pecan filling. These will be great to serve during the holiday if pie making isn't your thing. There's a little prep time for chilling, but overall this is an...
Provided by Stephanie Dodd
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. In large bowl, stir butter and sugar on low speed of mixer.
- 2. Add corn syrup and egg yolks. Beat until thoroughly blended.
- 3. Stir in flour gradually.
- 4. Chill several hours.
- 5. Prepare pecan filling. Combine sugar, butter and corn syrup in pan; stir to blend. Cook over medium heat, stirring occasionally until mixture reaches a full boil.
- 6. Remove from heat; stir in pecans. Chill.
- 7. Using one tablespoon of dough for each cookie, roll into balls. Place on greased cookie sheet leaving a 2-inch space between each cookie.
- 8. Beat egg whites slightly. Brush very lightly with egg white.
- 9. Bake at 375 degrees for five minutes. Remove from oven.
- 10. Roll 1/2 tsp of the chilled pecan filling into a ball and press firmly into the center of each cookie. Return to oven.
- 11. Bake five minutes longer or until lightly browned. Cool five minutes on cookie sheet. Cool completely on rack.
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