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.