Pecan Pie Thumbprints Recipe

Prep Time: 30 Minutes + Chilling
Bake Time: 10 Minutes per Batch
Makes: 4 1/2 Dozen

Ingredients:
- 1 Cup of Butter; Softened
- 1/2 Cup of Sugar
- 2 Eggs; Seperated
- 1/2 Cup of Dark Corn Syrup
- 2 1/2 Cups of All-Purpose Flour

Filling Ingredients:
- 1/4 Cup Plus 2 Tbsp. of Confectioners' Sugar
- 3 Tbsp. of Butter
- 2 Tbsp. of Dark Corn Syrup
- 1/4 Cup Plus 2 Tbsp. of Finely Chopped Pecans

Instructions:

1. In a large bowl, cream butter and sugar until little and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to roll.

2. For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate for 30 minutes.

3. Preheat oven to 375F. Shape dough into 1-in balls; place 2 in. apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

4. Bake 5 minutes. Remove from oven. Gently press an indentation in the center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 tsp. pecan mixture. Bake 4 to 5 minutes longer or until edges are light brown.

5. Cool on pans for 5 minutes. Remove to wire racks to cool.

Bon Appetit!