1 c. butter
1/2 c. dark corn syrup
2 1/2 c. flour
1/2 c. sugar
2 eggs, separated

Cream butter and sugar; add corn syrup and egg yolks. Add flour and chill several hours. Roll cold dough into balls, using about 1 tablespoon and brush with slightly beaten egg white.

Place on greased cookie sheet; bake at 375 degrees for 5 minutes. Remove, roll 1/2 teaspoon chilled pecan filling into ball and press firmly into center of each cookie. Return to oven and bake 5 minutes or until brown. Makes about 4 dozen cookies.

FILLING:

1/2 c. confectioners' sugar
3 tbsp. dark corn syrup
1/4 c. butter
1/2 c. chopped pecans