1/2 c Light corn syrup
1/2 c Shortening
2/3 c Packed brown sugar
1 c All-purpose flour*
1 c Finely chopped pecans
*do not use self-rising -flour 1 This recipe.
Recipe by: Betty Crocker’s Cookbook Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup, shortening and brown sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie sheet. (Keep batter warm by placing saucepan over hot water; bake only 8 or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5 minutes; remove from cookie sheet. Drizzle with melted chocolate if desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE. —–