¾ cup pecan halves, pulverized*
½ cup flour
1/3 cup packed brow sugar
¼ cup corn syrup
¼ cup margarine
2 tbsp milk
1/3 cup semisweet chocolate chips
Line cookie sheets with foil; lightly greased foil. Combine pecans and flour in small bowl. Combine brown sugar, syrup, margarine and milk in medium saucepan. Stir over medium heat until mixture comes to boil. Remove from heat; stir in flour mixture. Drop batter by teaspoonfuls about 3” apart onto prepared cookie sheets.
Bake at 350° for 10 to 12 minutes or until lacy and golden brown. Cookies are soft when hot, but become crispy as they cool. Remove cookies by
lifting foil from cookie sheet; set foil on flat; heat-proof surface. Cool
cookie completely on foil.
Place chocolate chips in small heavy duty plastic bat; close securely. Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag. (Knead bag lightly to check that chips are completely
meted. Pat bag dry.
With scissors, snip off a small corner from one side of bag. Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel foil off cookies.
Make about 3 dozen.
*To pulverize pecans, place in food processor or blender. Process with thoroughly ground with a dry, not pasty, texture
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