INGREDIENTS

INSTRUCTIONS

These cylinders-of-lace cookies are a lovely accompaniment to a fruit
or custard, or may be enjoyed all by themselves. You can also 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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 5.1mg
Sodium: 3.4mg
Potassium: 16.8mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 4g
Protein: <1g