Cookies and Crackers

Lace Cookies

Ingredients:

• 1 c All-purpose flour

• 1 c Finely chopped pecans

• 1/2 c Light corn syrup

• 8 tb Butter

• 3/4 c Brown sugar, firmly packed

Method:

• These cylinders of lace cookies are a lovely accompaniment to a fruit or custard, or they may even be served by themselves.

• Sometimes I whip cream and pipe it into the delicate cylinders.

• PREHEAT OVEN TO 350F.

• Sift the flour and toss with the chopped pecans.

• Combine the corn syrup, butter and brown sugar in a saucepan.

• Bring the mixture to the boil over moderate heat, stirring constantly.

• Remove the pan from the heat.

• Gradually stir in the flour and nut mixture.

• Cool slightly.

• Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet.

• Bake 5 to 6 minutes, or until most of the bubbling stops and the cookies are a caramel color.

• Remove them from the oven and let them cool on the sheet just until they can be handled.

• While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon.

• If they are too hard to be rolled, return them to the oven for a minute to soften them slightly.

• If they break, eat them.

• These freeze well in a tight container.

• Makes 4 dozen.