Pecan Pie Cookies

Pecan Pie Cookies 1/4 c unsalted butter, room temperature 2 Tbsp sugar 1/4 c dark corn syrup 1 large egg, separated 1 1/4 c all-purpose flour 3 Tbsp unsalted butter 1/4 c powdered sugar 1 Tbsp dark corn syrup 3/4 c finely chopped pecans Beat 1/4 c butter and sugar at medium high speed with a stand mixer until light and fluffy. Add 1/4 c corn syrup and egg yolk and mix well. Gradually stir in the flour until combined. Chill for one hour. Meanwhile, melt 3 Tbsp butter in a small sauce pan. Stir in powdered sugar and 1 Tbsp corn syrup. Bring to a boil over medium high heat and remove from heat. Stir in pecans and chill for 30 minutes. Preheat oven to 375 degrees. Roll dough into 1-inch balls and place 2 inches apart on a prepared cookie sheet. Bake for six minutes. You may have to flatten the balls with a spoon after the first round of baking. Top each smashed cookie with 1 tsp of pecan mixture. Return to oven and bake for 8-10 minutes more, until golden brown. Cool completely and enjoy!