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

PECAN FILLING:

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

First prepare filling, combine sugar, butter and syrup in a saucepan, cook over medium heat, stirring occasionally until mixture reaches a full boil. Remove from heat stir in pecans. Chill.

For Cookies: Stir butter and sugar on low speed in large bowl. Add corn syrup and egg yolks; beat well. Stir in flour gradually. Chill several hours. Beat egg whites slightly. Using 1 teaspoon of dough for each cookie roll into balls. Brush lightly with egg whites. Bake at 375 degrees for 5 minutes. Remove from oven. Roll 1/2 teaspoon chilled pecan filling and firmly press into center of each cookie, return to oven, bake 5 minutes longer. Cool 5 minutes on cookie sheet. Cool completely on rack.