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

Stir butter and sugar on low speed in large bowl of electric mixer. Add corn syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours.

Beat egg whites slightly. Using 1 tablespoon of dough for each cookie, roll into balls. Brush very lightly with egg white. Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375 degree for 5 minutes. Remove from oven.

Roll 1/2 teaspoon of chilled Pecan Filling into a ball and firmly press into center of each cookie. Return to oven; bake for 5 minutes longer or until lightly browned. Cool 5 minutes on cookie sheet. Remove; cool completely on rack. Yields 4 dozen.

PECAN FILLING:

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

Combine sugar, butter and corn syrup in saucepan; stir to blend. Cook over medium heat, stirring occasionally until mixture reaches a full boil. Remove from heat; stir in pecans. Chill.