The name of these cookies sounds fancy and tempting-they even look fancy, but the taste is different from what I expected. They are very crispy and if you prefer crispy cookies, you will enjoy these. They are not as hard to make as they look, you just have to work quickly.
Ingredients: 1/2 cup light corn syrup, 1/2 cup shortening, 2/3 cup light brown sugar, 1 cup all-purpose flour, 1 cup finely chopped pecans, 1/4 cups chocolate chips, 1-2 tablespoons shortening.
Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. In saucepan over medium heat, mix corn syrup, shortening, and brown sugar; bring to a boil, stirring constantly; remove from heat. Gradually stir in flour and pecans until thoroughly combined. Drop batter by teaspoonfuls onto prepared baking sheets about 3 inches apart. (Keep remaining batter warm over another saucepan with hot water in it-double boiler). Bake only 6-8 cookies at a time.
Put in oven and bake about 5 minutes or until set. Cookies will spread and be very thin. Remove from oven and allow to cool a minute or two. During this time, if the cookies have melted into each other, take a spatula and gently seperate them, pushing the sides of each cookie inward to form circles. Remove one cookie at a time to heat-proof working area and with the handle end of a wooden spoon, start at one end of cookie and quickly roll around spoon. Remove cookie from spoon and place on cooling racks to continue cooling. Repeat with rest of cookies-if they become too hard to roll, place back in oven for a minute, then try again.
As cookies are cooling, melt chocolate chips and shortening in microwave, stirring after each minute until melted. Drizzle chocolate over each cookie and allow to harden.
Cookies do not have to be rolled; they may remain flat; just drizzle chocolate over flat cookies.
Makes about 4 dozen cookies.