PECAN PIE THUMBPRINTS

Pecan Pie Thumbprints image

A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.- Peggy Key, Grant, Alabama

Provided by Taste of Home

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1/2 cup sugar
2 large eggs, separated
1/2 cup dark corn syrup
2-1/2 cups all-purpose flour
FILLING:
1/4 cup plus 2 tablespoons confectioners' sugar
3 tablespoons butter
2 tablespoons dark corn syrup
1/4 cup plus 2 tablespoons finely chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.