¼ cup sugar
¼ cup margarine
¼ cup Karo® corn syrup
½ cup flour
¼ cup very finely chopped pecans or walnuts
2 tbsp brandy
In small saucepan combine sugar, margarine and corn syrup Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto greased and floured cookie sheets.
Bake at 350° for 6 minutes or until golden. Cool 1 to 2 minutes or until
cookies can be lifted but are still warm and pliable; remove with spatula.
Curl around handle of wooden spoon; slide of when crisp. If cookies
harden before curling, return to oven to soften. Drizzle with melted
semisweet chocolate or white chocolate, if desired
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