Yield: 5 Dozen
|½ cup||Unsalted butter|
|½ cup||Firmly packed brown sugar|
|½ cup||Corn syrup|
|1 cup||All-purpose flour|
|¾ cup||Finely chopped pecans|
Grease baking sheets well with unsalted butter.
In heavy medium saucepan, combine butter, sugar and corn syrup. Stir well.
Place over medium heat and bring to boil, uncovered, stirring just until sugar is dissolved. Remove from heat and stir in flour, vanilla and nuts.
Drop by scant teaspoonfuls onto prepared sheets 4 inches apart. Bake in preheated 325øF oven for 8 to 10 minutes or until set and lightly browned.
Remove from oven.
Let cool on pans for 2 minutes, then remove to cool on waxed paper or finely meshed cooling racks. Cookies must cool perfectly flat.
Store in airtight container with waxed paper between layers. Makes 5 dozen cookies. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Entertaining Cookbook Special Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999