Pecan Pie Thumbprints

1 cup butter, softened

½ cups sugar

2 large eggs, separated

½ cup dark corn syrup

2½ cups flour

Filling:

¼ cup plus 2 tbsp confectioners sugar

3 tbsp butter

2 tbsp dark corn syrup

 ¼ cup plus 2 tbsp finely chopped pecans

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in the flour. Refrigerate, covered, until form enough to roll, about 30 minutes.

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 until cold, about 30 minutes.

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

Bake 5 minutes. remove from oven, Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant ½ tsp pecan mixture. Bake until edges are light brown, 4-5 minutes longer.

Cool on pans 5 minutes. remove to wire racks to cool.

Hot Milk Cake

4 large eggs, room temperature

2 cups sugar

1 tsp vanilla

2¼ cups all-purpose flour

2¼ tsp baking powder

1¼ cups 2% (or whole) milk

10 tbsp butter, cubed

Preheat oven to 350 degrees. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until the mixture is light and fluffy. Beat in the vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.

In a small saucepan, heat the milk and butter just until the butter is melted. Gradually add to batter; beat until just combined.

Pour into a greased 13x9 baking pan. Bake until toothpick interested in the center comes out clean, 30-35 minutes. Cool on a wire rack.

recipe from www.tasteofhome.com