A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.— Peggy Key, Grant, Alabama
Pecan Pie Thumbprints
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, separated
- 1/2 cup dark corn syrup
- 2-1/2 cups all-purpose flour
- filling:
- 1/4 cup plus 2 tablespoons confectioners' sugar
- 3 tablespoons butter
- 2 tablespoons dark corn syrup
- 1/4 cup plus 2 tablespoons finely chopped pecans
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes.
- For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes.
- Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.
- Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer.
- Cool on pans 5 minutes. Remove to wire racks to cool completely.
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