Pecan Pie Thumbprints

Name: Pecan Pie Thumbprints
Ingredients: 1 cup butter, softened; 1/2 cup sugar; 2 large eggs,; 1/2 cup dark corn syrup; 2-1/2 cups all-purpose flour; 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

9 ingredients

6 steps

Ingredients

1 cup butter, softened
1/2 cup sugar
2 large eggs,
1/2 cup dark corn syrup
2-1/2 cups all-purpose flour
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

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes.
2

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.
3

Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined
4

. In a small bowl, whisk egg whites; brush over tops.
5

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.
6

Cool on pans 5 minutes. Remove to wire racks to cool.