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
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Ingredients
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2 tablespoons
butter, plus enough to butter pans
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1/3 cup
firmly packed brown sugar
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2 tablespoons
whipping cream
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2 teaspoons
light corn syrup
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1/2 cup
chopped pecans
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1 tablespoon
all-purpose flour
Directions
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Preheat oven to 350.
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Lightly butter 3 parchment lined cookie sheets.
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Melt 2 TAB butter with sugar, cream, and corn syrup in a small saucepan over low heat, stirring until sugar dissolves.
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Add nuts and flour. Bring to boil, stirring constantly.
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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.
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Bake until cookies are golden brown with darker edges, 8-10 minutes.
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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.
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