Cream butter and sugar on low speed with an electric mixer,
corn syrup and egg yolks, beat well. Stir in flour. Chill
egg whites slightly. Roll 1 tespoon of dough per cookie into
balls. Brush with egg whites and place on a greased cookie
at 375F for 5 minutes.
Roll 1/2 teaspoon of filling into a ball and press firmly
center of each cookie. Return to oven to bake 5 more
- 1/2 cup powdered sugar
- 1/4 cup butter
- 3 Tbsp dark corn syrup
- 1/2 cup chopped pecans
Combine sugar, butter and corn syrup. Stir to blend.
Cook over medium heat stirring ocassionally until mixture
reaches a full boil.
Remove from heat and stir in pecans. Cool slightly, but
use while still warm and soft eoungh to be workable.
Submitted by Karen Talley