This sweet and salty dessert recipe offers a unique twist to your typical cookie. Crafted by Red Rocker Inn for the annual Black Mountain Bed and Breakfast and Inn Christmas Cookie Tour, you'll have a hard time saving these treats for holiday guests.
Ingredients
Cookies:
- 1 cup butter, softened
- ½ cup granulated sugar
- ½ cup dark corn syrup
- 2 egg yolks
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Grated rind of one small orange
Filling:
- ½ cup powdered sugar
- ¼ butter
- 3 Tablespoons dark corn syrup
- ½ cup chopped toasted pecans
- 2 egg whites, slightly beaten with 2 tsp water
Method
- In large bowl, beat 1 cup butter and sugar until light and fluffy. Add ½ cup corn syrup and egg yolks; blend well.
- Stir in flour, salt, and orange peel; mix well.
- Cover with plastic wrap and refrigerate one hour for easier handling.
- In small saucepan, combine powdered sugar, ¼ cup butter, and 3 Tablespoons corn syrup; bring to a boil.
- Remove from heat. Stir in pecans. Allow to cool slightly but keep warm for easier handling.
- Heat oven to 375°.
- Lightly grease cookie sheets.
- Shape dough into 1½ inch balls and place 2 inches apart on greased cookie sheets.
- Bake 5-6 minutes and then remove from oven.
- Brush cookies lightly with egg white mixture.
- With spoon or finger, carefully make deep impression in center of each cookie; fill each with ½ teaspoon filling. Don't use too much or it will run over!
- Return to oven and bake an additional 4-5 minutes or until light golden brown.
- Cool 1 to 2 minutes before removing from cookie sheets. Cool completely.
