This is a buttery, rich cookie with dough similar to a thumb print cookie, but with a twist of the caramel and pecan filling, which also adds a couple of different textures that go well together.
Butter, softened 1cup
Granulated sugar 1/3 cup
Dark corn syrup 1/2 cup
Egg yolks 2
All purpose flour 2 and 1/2 cups
RECIPE FILLING:
Powdered Sugar 1/2 cup
Butter 1/4 cup
Dark Corn Syrup 3 Tablespoons
Coarsely Chopped Pecans(Toasted) 1/2 cup
Egg White 1
2. Add the dark corn syrup and egg yolks and blend them well, about 1 minute on medium speed.
3. Add the all purpose flour and mix on low to incorporate it. Stop mixer, scrape the dough down with a rubber spatula and mix for a minute on low speed.
4. Cover with plastic wrap and put in the refrigerator to chill for about an hour.
METHOD FOR FILLING:
1. Place butter, powdered sugar and dark corn syrup in a small sauce pan. Bring to a boil and remove from heat. Stir in pecans and allow to chill in refrigerator for about 10 minutes.
2. Once dough has been chilled preheat your oven to 375 F. Take cookie dough and make shape rounds that are about 1 and 1/2 inches and place them on a cookie sheet lined with parchment paper about 2 inches apart. Bake at 375 F for 5 minutes.
3. Remove from oven and lightly brush the dough with egg white. Take a spoon and make an indentation in the center of each cookie. Fill each cookie with about 1/2 teaspoon of the caramel pecan filling. Then put cookies back in the oven and bake for 6 to 9 minutes or until they are a light golden brown. Remove from oven and let them stay on sheet pans for about 2 minutes before removing them from sheet pan to allow them to cool completely.
YouTube How to Video following pics.
