Recipe by Sharon123
The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time.
Top Review by Karen=^..^=
These were fabulous! I cannot give them enough stars and there are not words to explain how they taste...you just have to make them. Everyone loved them, they look gorgeous and are a definite for my holiday trays from now on! I have, or had, a favorite cookie recipe and this one just topped it! I had a couple minor problems with preparation, so here are my suggestions to anyone who runs into the same. Do not let this stop you from making these, they are sooooo worth it :) 1)My dough needed to chill much longer than one hour because it was very sticky and the first batch spread too much. I would suggest at least 3 hours. 2)My filling kept stiffening up solid even after warming a couple times in the microwave, so instead of making an indentation in the cookie (which would not stay in anyway :) and spooning the filling in, I took a half a tsp of filling, rolled it into a ball and pressed it deeply into the center of the cookies. 3)I would make them smaller than the 1 1/2 inches. After the first batch, I started making them about 1 1/4 or so and they looked more like a sticky bun, plus they did not spread as much. I would have only gotten about 22 cookies if I would have kept making them large. P.S I could not find dark corn syrup so I used light, and then subbed brown sugar for the white. This may be the reason I encountered some of the problems I did, however the taste was great and the problems ironed out easily :) I did not use the egg white wash because the dough was just too soft and fragile...but we didn't miss it. These took 6 minutes in my oven for the second stage of baking. Thank you, Thank you, Thank you Sharon for sharing this new favorite cookie recipe!
- 1 cup margarine or 1 cup butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup dark corn syrup
- 2 large egg yolks
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup powdered sugar
- 1⁄4 cup margarine or 1⁄4 cup butter
- 3 tablespoons dark corn syrup
- 1⁄2 cup coarsely chopped pecans, toasted
- 1 large egg white, slightly beaten
Directions See How It's Made
- In large bowl, beat 1 cup margarine and sugar until light and fluffy.
- Add 1/2 cup corn syrup and egg yolks; blend well.
- Stir in flour; mix well.
- Cover with plastic wrap; refrigerate 1 hour for easier handling.
- In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
- Remove from heat. Stir in pecans.
- Refrigerate at least 10 minutes.
- Heat oven to 375°.
- Lightly grease cookie sheets.
- Shape dough into 1 1/2-inch balls.
- Place 2-inches apart on greased cookie sheets.
- Bake at 375° for 5 minutes.
- Remove from oven.
- Brush dough lightly with egg white.
- With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
- Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
- Cool 1-2 minutes; remove from cookie sheets.
- Cool completely.
- Yield: 3 dozen cookies.