Pecan Florentines Recipe
Ingredients
| 3/4 cup pecan halves, pulverized | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Milk | 2 Tablespoon | |
| 1/3 cup semisweet chocolate chips | ||
Directions
Preheat oven to 350°F.
Line cookie sheets with foil; lightly grease foil.
Combine pecans and flour in small bowl.
Combine sugar, syrup, butter and milk in medium saucepan.
Stir over medium heat until mixture comes to a boil.
Remove from heat; stir in flour mixture.
Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until lacy and golden brown.
Cool completely on foil.
Place chocolate chips in small heavy-duty plastic bag; close securely.
Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag.
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.
Line cookie sheets with foil; lightly grease foil.
Combine pecans and flour in small bowl.
Combine sugar, syrup, butter and milk in medium saucepan.
Stir over medium heat until mixture comes to a boil.
Remove from heat; stir in flour mixture.
Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until lacy and golden brown.
Cool completely on foil.
Place chocolate chips in small heavy-duty plastic bag; close securely.
Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag.
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.
Chef
