Filling:
•  1/2 cup powdered sugar
•  1/4 cup (1 stick) butter
•  3 tablespoons dark corn syrup
•  1/2 cup pecans, chopped very fine

METHOD:
To make the dough: Cream the butter and sugar. Add the corn syrup, egg yolks and flour, mixing until dough is thick. Chill in refrigerator while making filling.

To make the filling: Combine the powdered sugar, butter and corn syrup in a saucepan and bring to a full boil, stirring frequently. Remove from heat and add chopped pecans. Chill filling until it starts to solidify and is cool enough to work with, but not too long or it will become hard, about 30 minutes works well.

To bake and assemble cookies: Roll dough into 3/4 inch balls and brush with reserved egg white. Bake at 375 degrees for 5 minutes. Leaving cookies on the baking sheet, place 1/2 teaspoon of filling in the center of each cookie. Bake 5 minutes longer until lightly browned.