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Author Notes: This recipe is a pass-along from my friend Jan, who got it from her Aunt Mamie. One taste of these buttery, thin, crunchy delights will have you wishing Mamie was your aunt too. Make two batches or there won't be enough. —augustabeth
Makes about 12 cookies
tablespoons butter, plus enough to butter pans
cup firmly packed brown sugar
tablespoons whipping cream
teaspoons light corn syrup
cup chopped pecans
tablespoon all-purpose flour
- Preheat oven to 350.
- Lightly butter 3 parchment lined cookie sheets.
- Melt 2 TAB butter with sugar, cream, and corn syrup in a small saucepan over low heat, stirring until sugar dissolves.
- Add nuts and flour. Bring to boil, stirring constantly.
- Drop batter by scant tablespoons onto prepared sheet pans, leaving a good amount of space between cookies because they flatten out and widen quite a bit.
- Bake until cookies are golden brown with darker edges, 8-10 minutes.
- Keys to success: make sure the edges are brown or cookie will not hold together and wait until completely cool to remove from parchment paper. If you don't like the shape after they spread in the oven, you can manipulate the caramel edges with a spatula.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World