|Nutritional Guidelines (per serving)|
|Servings: 4 1/2 dozen (13 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These scrumptious little cookies are like bite-sized pecans pies. The method to making them is surprisingly easy. It's a great baking project for children around Thanksgiving. If your holiday plans include making batches of cookies to serve or give as gifts, these cookies can be a family occasion. They can be frozen if you want to make them ahead and serve later.
Do plan ahead for the chilling time when you are making this recipe. which comes courtesy of the cookbook Classic Southern Desserts (Oxmoor House). The dough must be chilled for an hour after you make it, then the pecan filling must be chilled for 30 minutes.
Note: while there are multiple steps to this recipe, these cookies are broken down into workable categories to help you better plan for preparation and cooking.
Make the Cookie Dough
Gather the ingredients.
Make the dough. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy.
Add the corn syrup and egg yolks, beating well.
Gradually stir in the flour. Cover and chill for 1 hour in the refrigerator.
Make the Filling
Gather the ingredients.
Melt the butter in a heavy saucepan over medium heat; stir in powdered sugar and dark corn syrup.
Cook, stirring often until the mixture boils. Remove from heat. Stir in pecans; chill 30 minutes.
Shape the filling mixture by 1/2 teaspoonfuls into 1/4-inch balls; set these aside as they won't be used until after the cookies are baked from the dough prepared in the first step.
Assemble and Bake the Cookies
Preheat the oven to 375 F.
Shape the cookie dough that has been chilling for an hour into 1-inch balls; place each ball 2 inches apart on lightly greased baking sheets.
Beat the egg whites until foamy; brush them on the dough balls.
Bake the cookie dough balls for 6 minutes.
Remove the cookies from the from oven and place a pecan ball in the center of each cookie.
Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets.
Remove the cookies to wire racks and cool them completely.
Serve and enjoy!
- You can freeze these cookies for up to one month if desired. But you may be too tempted to simply start eating them as soon as they have cooled enough to not burn your mouth.