1 cup butter
1/2 cup granulated sugar
1/2 cup dark corn syrup
2 eggs, separated
2 1/2 cups flour
Pecan Filling

Cream butter and sugar on low speed with an electric mixer, add corn syrup and egg yolks, beat well. Stir in flour. Chill several hours.

Beat egg whites slightly. Roll 1 teaspoon of dough per cookie into balls. Brush with egg whites and place on a greased cookie sheet. Bake at 375 degrees F for 5 minutes.

Roll 1/2 teaspoon of filling into a ball and press firmly into the center of each cookie. Return to oven to bake 5 more minutes.

Filling
1/2 cup confectioners' sugar
1/4 cup butter
3 tablespoons dark corn syrup
1/2 cup chopped pecans

Combine sugar, butter and corn syrup. Stir to blend. Cook over medium heat stirring occasionally until mixture reaches a full boil. Remove from heat and stir in pecans. Cool slightly, but use while still warm and soft enough to be workable.