1 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup dark corn syrup 2 large eggs, separated 2 1/2 cups all-purpose flour 1/4 cup butter or margarine 1/2 cup powdered sugar 3 tablespoons dark corn syrup 3/4 cup finely chopped pecans
Beat 1 cup butter and sugar at mediumspeed with an electric mixer until light and fluffy. Add 1/2cup corn syrup and egg yolks, beating well. Gradually stir inflour; cover and chill 1 hour.
Melt 1/4 cup butter in a heavy saucepanover medium heat; stir in powdered sugar and 3 tablespoons cornsyrup. Cook, stirring often, until mixture boils. Remove fromheat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2teaspoonfuls into 1/4-inch balls; set aside.
Shape cookie dough into 1-inch balls;place 2-inches apart on lightly greased baking sheets. Beat eggwhites until foamy; brush on dough balls.
Bake at 375°F (190°C) for 6 minutes.
Remove from oven, and place pecan ballsin center of each cookie.
Bake 8 to 10 more minutes or until lightlybrowned.
Cool 5 minutes on baking pans; removeto wire racks to cool completely. Freeze up to 1 month, if desired.
Makes 4 1/2 dozen.
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