Ingredients

• 1 cup                                                     Anchor Butter (Unsalted), softened
• 1/2 cup                                                 Sugar
• 2                                                             Large Eggs, separated
• 1/2 cup                                                 Dark Corn Syrup
• 3/4 tsp                                                  Vanilla Extract
• pinch                                                     Salt
• 2 1/2 cups                                            All-purpose Flour
• 1/4 cup                                                 Anchor Butter
• 1/2 cup                                                 Powdered Sugar
• 2 tbsp                                                    Dark Corn Syrup
• 3/4 cup                                                 Finely Chopped Pecans

Directions

1. Preheat oven to 375°F. Line cookie sheet with parchment paper.
2. Mix 1 cup Anchor Butter (Unsalted) and sugar at medium speed until light and fluffy. Add 2 egg yolks, ½ cup dark corn syrup, ½ tsp. vanilla and pinch of salt, mix well.
3. Gradually add flour into batter; don’t over-mix. Cover and chill 1 hour.
4. Melt ¼ cup Anchor Butter in saucepan over medium heat; stir in powdered sugar and 2 tbsp. corn syrup. Cook stirring until mixture boils. Remove from heat.
5. Mix in pecans and ¼ tsp. vanilla. Chill 30 minutes. Shape mixture into ¼” balls; set aside.
6. Shape chilled cookie dough into 1” balls. Place cookies 2” apart on cookie sheets. Make a slight depression into each cookie by pressing thumb into the centre.
7. Beat egg whites until foamy; brush on cookies. Bake for 6 minutes. Place a pecan ball in centre of each cookie. Bake 8 minutes or until lightly browned. Cool 5 minutes then remove to wire racks.