Pecan Pie Thumbprints (Alabama)

A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you’ll agree.

1 cup butter, softened
½ cup sugar
2 large eggs, separated
½ cup dark corn syrup
2½ cups all-purpose flour, unbleached

Filling:
¼ cup + 2 Tbsp. confectioners' sugar
3 Tbsp. butter
2 Tbsp. dark corn syrup
¼ cup + 2 Tbsp. pecans, finely chopped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes.

For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Shape dough into 1” balls; place 2” apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant ½ tsp. pecan mixture. Bake until edges are light brown, 4-5 minutes longer.

Cool on pans 5 minutes. Remove to wire racks to cool.

Makes 4½ dozen.