Print
Email
Add a photoServings: 12
Ingredients
- 1 c. butter
- 1/2 c. sugar
- 1/2 c. dark corn syrup
- 2 Large eggs (separated)
- 2 1/2 c. unsifted all-purpose flour
- Pecan Filling (recipe below)
Directions
- Stir butter and sugar on low speed in large bowl with electric mixer. Add in corn syrup and egg yolks, beat till thoroughly blended. Stir in flour gradually. Refrigerateseveral hrs.
- Beat egg whites slightly. Using 1 Tbsp. of dough for each cookie, roll into balls. Brush very lightly with egg white. Place on greased cookie sheet, leaving a two inch space between each cookie. Bake at 375 degrees for 5 min. Remove from oven.
- Roll 1/2 tsp. of the chilled pecan filling into a ball and firmly press into the center of each cookie. Return to oven; bake 5 min longer or possibly till lightly browned. Cold 5 min on cookie sheet. Remove, cold completely on rack. Makes about 4 dozen.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 145 | 46% |
| Total Fat 16.44g | 21% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 130mg | 5% |
| Potassium 44mg | 1% |
| Total Carbs 39.19g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.27g | 8% |
| Protein 3.88g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
