Ingredients

Instructions

  1. In large bowl, beat 1 cup margarine and sugar until light and fluffy.
  2. Add 1/2 cup corn syrup and egg yolks; blend well.
  3. Stir in flour; mix well.
  4. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  5. In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
  6. Remove from heat. Stir in pecans.
  7. Refrigerate at least 10 minutes.
  8. Heat oven to 375°.
  9. Lightly grease cookie sheets.
  10. Shape dough into 1 1/2-inch balls.
  11. Place 2-inches apart on greased cookie sheets.
  12. Bake at 375° for 5 minutes.
  13. Remove from oven.
  14. Brush dough lightly with egg white.
  15. With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
  16. FILLING.
  17. Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
  18. Cool 1-2 minutes; remove from cookie sheets.
  19. Cool completely.
  20. Yield: 3 dozen cookies.