Ingredients
- For Cookies
- 1 cup butter, salted and softened
- ½ cup brown sugar
- ½ cup corn syrup
- 2 eggs, separated
- 2½ cups flour
- For Filling
- ¾ cup chopped pecans
- ¼ cup butter
- ½ cup powdered sugar
- 3 tbsp corn syrup
- 1 tbsp cocoa powder
- To the bowl of your mixer, add 1 cup butter, brown sugar and beat on medium speed until light and fluffy. Add ½ cup corn syrup and egg yolk and beat well. Gradually stir in the flour. Wrap the cookie dough with plastic wrap and refrigerate for at least an hour.
- In the mean time, melt ¼ cup butter in a saucepan over medium heat and stir in powdered sugar and the 3 tbsp of corn syrup. Add cocoa powder and stir until mixture comes to a boil. Remove from heat and stir in pecans. Let the mixture cool to room temperature, about 30 minutes.
- Preheat oven to 350 F degrees and line 2 baking sheets with parchment paper.
- Shape cookie dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Slightly beat egg whites just until foamy. Brush egg whites on the cookie dough balls.
- Make an indentation with your thumb in each cookie ball. Place about 1 tsp of pecan mixture into the indentations.
- Bake for about 13 minutes or until lightly brown.
- Remove cookies to wire racks and let cool completely.
Source Recipes : -Here-,
