Caramel Pecan Sticky Bun Cookies

Instructions

1. In small saucepan, combine the powdered sugar, ¼ cup butter, and 3 tablespoons corn syrup; bring to a boil. Remove from heat. Stir in the pecans. Refrigerate at least 10 minutes. (This can be done while the cookie dough chills.)
2. In large bowl, use an electric mixer to beat 1 cup butter and sugar until light and fluffy. Add ½ cup corn syrup and egg yolks; blend well. Stir in the flour; mix well. Cover with plastic wrap- refrigerate 2 hours for easier handling.
3. Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats.
4. Shape the dough into 1½-inch balls. Place them 2-inches apart on the prepared baking sheets. Bake for 5 minutes. Remove from the oven. Brush the tops of the partially baked cookies lightly with egg white. With a small spoon, carefully scoop about ¾ teaspoon of the filling into the center of each cookie, pressing down slightly.
5. Return to the oven and bake an additional 6 to 9 minutes, or until light golden brown.
6. Cool for 2 minutes and then remove the cookies from the baking sheets to fully cool.