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

In large bowl, beat butter and sugar on low speed. Add corn syrup and yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours. Beat whites slightly. Roll less than 1 tablespoon dough into a ball, brush lightly with whites. Place on greased cookie sheet, 2 inches apart. Bake 5 minutes at 375 degrees; remove. Roll less than 1/2 teaspoon filling into a ball and firmly press into center. Bake 5 minutes longer or until brown. Cool 5 minutes on sheet; remove to rack.

FILLING:

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

In medium saucepan, combine sugar, butter, and syrup. Stir to blend. Cook over medium heat, stirring, until it comes to full boil. Remove from heat; stir in nuts. Chill well.

NOTE: Don't make cookies or filling too big or both will spread.