Pecan Pie Cookies

1 cup butter or margarine
1/2 cup sugar
1/2 cup light corn syrup
2 eggs, separated
2 1/2 cups flour
pecan filling (below)

Cream butter and sugar together. Add corn syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill dough for several hours.
Beat egg whites slightly. Using 1 tablespoon of dough for each cookie, roll into balls. Brush lightly with egg white. Place two inches apart on greased cookie sheet. Bake at 375 degrees for five minutes. Remove from oven.
Place a ball of pecan filling (below) made from 1/2 teaspoon of filling into the center of each cookie, pressing about halfway down into the cookie. Do not press completely through cookie. Return cookies to oven and bake 5 minutes longer, or until lightly browned. Cool on rack. Cookies will store for weeks if kept in a tightly closed container.
Makes 4 dozen cookies.

Pecan Filling:
1/2 cup powdered sugar
1/4 cup butter
3 Tablespoons corn syrup
1/2 cup finely chopped pecans

Combine sugar, butter, and corn syrup in a small saucepan stir to blend. Cooke over medium heat, stirring occasionally, until mixture reaches a full boil. Remove from heat, and stir in pecans. Chill. Using 1/2 teaspoon of mixture, roll into small balls and press into each cookie to form filling.

Submitted by Beth