Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
cup | butter | softened |
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½ |
cup | sugar | |
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½ |
cup | dark corn syrup | |
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2 |
large | eggs | separated |
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2-1/2 |
cups | all-purpose flour | |
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1 |
tsp | vanilla extract | |
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¼ |
cup | butter or margarine | |
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1/2 |
cup | powdered sugar | sifted |
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3 |
tbsp | dark corn syrup | |
|
¾ |
cup | pecans | finely chopped |
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Recipe Instructions:
- Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy.
- Add ½ cup corn syrup and egg yolks, beating well.
- Gradually stir in flour and vanilla; cover and chill 1 hour.
- Melt ¼ cup butter in saucepan over medium heat; stir in powdered sugar and 3 Tbsp. corn syrup.
- Cook stirring often until mixture boils.
- Remove from heat.
- Stir in pecans; chill 30 minutes.
- Shape pecan mixture by level ½ tsp. into ½ inch balls, set aside.
- Shape cookie dough into 1inch balls; place 2 inches apart on ungreased baking sheets.
- Beat egg whites until foamy; brush on dough balls.
- Chill 5 minutes if desired. (This step will help cookies hold their shape.)
- Bake at 375 ⁰ F. for 6 minutes.
- Press pecan balls into center of each cookie.
- Bake 8 more minutes.
- Cool cookies 5 minutes on baking sheet; remove to wire racks to cool.
- Freeze up to 1 month in an airtight container if desired.