Ingredients:
1/4 c unsalted butter, room temperature
2 Tbsp. sugar
1/4 c dark corn syrup
1 large egg, separated
1 1/4 c all-purpose flour
3 Tbsp. unsalted butter
1/4 c powdered sugar
1 Tbsp. dark corn syrup
3/4 c finely chopped pecans
Directions:
Beat 1/4 c butter and sugar at medium high speed with a stand mixer until light and fluffy. Add 1/4 c corn syrup and egg yolk and mix well.
Gradually stir in the flour until combined. Chill for one hour.
Meanwhile, melt 3 Tbsp. butter in a small sauce pan. Stir in powdered sugar and 1 Tbsp. corn syrup.
Bring to a boil over medium high heat and remove from heat. Stir in pecans and chill for 30 minutes.
Preheat oven to 375 degrees. Roll dough into 1-inch balls and place 2 inches apart on a prepared cookie sheet.
Bake for six minutes.
You may have to flatten the balls with a spoon after the first round of baking.
Top each smashed cookie with 1 tsp. of pecan mixture.
Return to oven and bake for 8-10 minutes more, until golden brown.
Cool completely and enjoy!
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