¼ c unsalted butter, room temperature 2 tablespoon Splenda for Baking ¼ c dark corn syrup 1 large egg, separated 1¼ c all-purpose flour 3 tablespoon unsalted butter ¼ c confectioners’ sugar 1 tablespoon dark corn syrup ¾ c finely chopped pecans
Beat the ¼ cup of room temperature butter and Splenda at medium speed with an electric mixer until light and fluffy. Add the ¼ cup of dark corn syrup and egg yolk, beating well. Gradually stir in the flour; cover and chill for 1 hour. Melt the 3 tablespoons of butter in a heavy saucepan over medium heat; stir in confectioners’ sugar and the 1 tablespoon of dark corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans; chill for 30 minutes. Shape mixture by ½ teaspoonfuls into ¼″ balls; set aside. Preheat oven to 375 degrees F. Shape cookie dough into 1″ balls; place 2 inches apart on lightly greased baking sheets. Beat egg white until foamy, then brush on dough balls. Bake for 6 minutes. Remove from oven and place pecan balls in center of each cookie. Bake 8 to 10 minutes more or until lightly browned. Let cool for 5 minutes on bake sheet, then remove cookies to wire racks and cool completely. If desired, these cookies can be frozen for up to 1 month.