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

FILLING:

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

Stir butter and sugar on low speed. Add syrup and egg yolks, beat. Stir in flour gradually. Chill several hours. Beat egg whites slightly. Using 1 tablespoon of dough for each cookie roll into balls. Brush lightly with egg whites. Bake on greased cookie sheet, 375 degrees for 5 minutes, remove from oven.

Roll 1/2 teaspoon of filling into ball and firmly press into center of each cookie. Return to oven and bake 5 minutes. Cool 5 minutes and remove to rack. Makes 48.