1cupsoftened butter, salted or CC Plant Butter(240 grams)**
1/2cupgranulated sugar(100 grams)
1/2cupdark corn syrup
2large egg yolks, room temperature
2 1/2cupsall purpose flour(380 grams)
1largeegg whitelightly beaten with a fork
4tablespoonsbutter, salted(56 grams)
1/2cupconfectioner's sugar(60 grams)
3tablespoonshoney or dark corn syrup(60 grams)
1/2cupchopped pecans or walnuts, plus some extra
Put the softened butter (or margarine), sugar, corn syrup and egg yolks all together in a mixing bowl. Beat on medium speed just until blended and smooth. Reduce mixing speed to low and stir in flour.
Scrape the dough onto a large sheet of plastic wrap or wax paper and divide it into 4 equal parts. Wrap or cover and chill for at least an hour.
Remove each dough section one at a time and shape into 9 balls (for 36 total). Keep the dough balls chilled while you make the filling. This is also a good time to preheat the oven to 375 degrees F.
In a saucepan, heat butter over medium until it melts. Reduce heat to low and add confectioners' sugar, dark corn syrup and nuts. Stir everything together and remove from heat. It can sit while the cookies bake.
Arrange 12 dough balls about 2 1/2 inches apart on parchment lined baking sheets. I recommend making one sheet at a time.
Put the sheet in the oven and bake for 5 minutes. Remove from oven, brush the dough balls lightly with egg white, then use the bottom of a half teaspoon to make a deep well in the center of each ball.
Using a half teaspoon, fill the well with nut mixture. Return to the oven and bake for 6 to 9 minutes or until the bottoms of the cookies are very brown.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
If you substitute unsalted butter in the dough, add 3/4 teaspoon plus a tiny pinch of salt.