Pecan Pie Cookies


(21 votes) 2 21

If you love the taste of pecan pie, try this more portable dessert alternative.

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  • 1 C. butter or margarine, softened
  • 1/2 C. sugar
  • 1/2 C. dark corn syrup
  • 2 large eggs, separated
  • 2 1/2 C. all purpose flour
  • 1/4 C. butter or margarine
  • 1/2 C. powdered sugar
  • 3 Tbs. dark corn syrup
  • 3/4 C. finely chopped pecans

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Beat 1 C. butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 C. corn syrup and egg yolks, beating well. Gradually stir in flour, cover, and chill 1 hour. Melt 1/4 C. butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 Tbs. corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans and chill 30 minutes. Shape pecan mixture by 1/2 teaspoonfuls into 1/4-inch balls and set aside. Shape cookie dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy and brush on dough balls. Bake at 375 degrees for 6 minutes. Remove from oven place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Cool cookies 5 minutes on baking sheets remove to wire racks to cool completely. Freeze up to 1 month, if desired.

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