Bird's Nest Cookies
Contributed by Diane S.

Patricia A. Logan, Annapolis

"My mother made them all the time when I was growing up. They are
terrific."

Makes 2 dozen

3/4 cup butter
1/2 cup brown sugar
1 egg, yolk and white separated
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
2 cups pecan halves, finely grated

CHOCOLATE FILLING:
3/4 cup semisweet chocolate morsels
1 tablespoon shortening (butter or margarine)
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla

Cream butter and brown sugar. Blend in egg yolk and vanilla. Mix in flour
and salt. Chill dough for 1 hour. Remove from refrigerator and roll into
walnut-sized (or slightly larger) balls. Dip each ball into the egg white,
which has been beaten, and then roll in grated pecans. Place on a greased
baking sheet. Before placing in the oven, make a deep indentation in the
middle of each cookie with your finger or the blunt end of a knife. Bake at
375 degrees for 12-15 minutes, until light golden brown.

To make chocolate filling, melt chocolate morsels and shortening in a
double boiler. Let it cool somewhat, then blend in corn syrup, water and
vanilla.

When cookies are cool, fill each indentation with the chocolate mixture.
Center will firm up as mixture completely cools.