French Lace Cookies

makes 4 to 5 dozen cookies

• ½ cup corn syrup (light or dark)
• ½ cup butter
• ⅔ cup firmly packed brown sugar
• 1 cup AP flour
• 1 cup nuts, finely chopped

1. Combine corn syrup, butter, and brown sugar in saucepan. Bring to boiling point, remove from heat immediately.
2. Combine flour and nuts. Blend into mixture.
3. Brop dough onto greased cookie sheets. Place 4 inches apart to allow room for spreading.
4. bake at 325°for 8 to 10 minutes. Cool 1 minute. Remove from cookie sheet and shape as directed below.

Wafers

Drop dough by teaspoonfuls. Cool flat on wire racks or on rolling pin to get curved shape.

Cones

Drop heaping teaspoonfuls of dough, 6 inches apart onto greased sheet. Shape cookies into cone shape.

Nut Baskets or Ice Cream Cups

Drop dough by teaspoonfuls. Place slightly cooled cookies over backs of muffin cups and pinch edges to form baskets.

Fortune Cookies

Bake scant teaspoonfuls of dough. Fold cookie in half and seal edges (do not crease side). Along folded side, pull ends toward each other to form ‘V’, stretching sealed edge slightly. Insert fortunes written on strips of paper.