2 sticks Butter, softened
1/2 cup Sugar
1/2 cup Corn syrup, dark
2 large Egg(s), separated
2 1/2 cups Flour
1/2 cup Confectioner’s sugar
1/2 stick Butter, softened
3 tablespoons Corn syrup, dark
1/2 cup Pecans, chopped
Prepare filling by boiling the confectioners sugar, 1/2 stick butter and 3 tablespoons of dark syrup.
Remove from heat and add pecan bits and set aside to cool for 10 minutes.
Pour this into a ziploc bag, press to flatten, seal and refrigerate for 2 hours.
For the cookies, beat together 2 sticks butter and 1/2 cup regular sugar until well combined.
Beat in corn syrup and egg yolks until combined. Stir in flour gradually.
Place this dough in refrigerator for 1 hour to cool.
Heat oven to 375° and whisk egg whites until just foamy.
Roll dough into 1″ balls, place on parchment lined cookie sheet 2″ apart. Count the balls!
Brush tops of balls with egg whites and bake for 7 minutes.
While baking, cut the filling into squares making sure to match number of squares with number of cookies.
Remove cookies from oven and push filling squares firmly into hot cookies.
Return to oven and bake another 8-10 minutes, until lightly browned.
Remove and cool.
Makes about 30-35 cookies.