Pecan Pie Thumbprint Cookies

Preheat oven to 375°F.

In a large bowl, use an electric mixer to beat the butter until creamy. Add in half of the flour with the salt, sugar, egg yolks, and vanilla, and beat until well combined. Then beat in the remaining flour. Cover the dough and place in the refrigerator for about 1 hour, or until the dough is easy to handle.

Once chilled, roll the dough into 1 ¼-inch balls. Roll each ball in the egg whites, or use a pastry brush to brush the egg whites onto each cookie. Place the cookies 2 inches apart on ungreased cookie sheets, and use your thumb to press a small indentation into the center of each cookie.

Bake the cookies for 5 minutes, and remove from the oven.

Use your thumb to re-dent each cookie. Add about ½ teaspoon of the pecan pie filling into the thumbprint of each cookie. Don’t add too much, or it will bubble over. Bake for 5-7 more minutes, or until the edges are light brown. Allow the cookies to cool on the baking sheet for 2 minutes, then remove to wire racks to cool completely.

In a small saucepan, combine the sugar, corn syrup, and butter and heat on medium-low until just melted and the mixture starts to boil around the edges.

Remove the pan from the heat and fold in the pecans. Allow the filling to cool in the refrigerator for at least 30 minutes.