1

In large bowl, beat 1 cup butter and sugar until light and fluffy. Add ½ cup corn syrup and egg yolks; blend well. Stir in flour; mix well. Cover with plastic wrap- refrigerate 1 hour for easier handling.

2

In small saucepan, combine powdered sugar, ¼ cup butter, and 3 T. corn syrup; bring to a boil. Remove from heat. Stir in pecans. Refrigerate at least 10 minutes.

3

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

4

Shape dough into 1 ½" balls. Place 2 inches apart on greased cookie sheets. Bake for 5 minutes. Remove from oven. Brush dough lightly with egg white. With spoon, carefully make deep indentation in the center of each cookie; fill each with ½ teaspoon of filling.

5

Return to the oven and bake an additional 6-9 minutes, or until light golden brown.

6

Cool for 2 minutes and then remove from cookie sheets. Cool completely.