| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Desserts |
5 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Corn syrup |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Vanilla |
| 3/4 |
c |
Finely chopped pecans |
INSTRUCTIONS
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.
Blend well.
Drop by scant teaspoonfuls onto prepared sheets 4 inches apart. Bake in
preheated 325°F 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@attcanada.net Source:
Canadian Living Entertaining Cookbook Special
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
28, 1999
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