Pecan Florentines
Makes 3 dozen cookies
*-3/4 cup finely chopped pecan halves (To grind pecans, place in food processor or blender. Process until thoroughly ground but not pasty.)
-1/2 cup flour
-1/3 cup packed brown sugar
-1/4 cup light corn syrup
-1/4 cup (1/2 stick) butter
-2 tbsp milk
-1/3 cup semisweet chocolate chips
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Preheat oven to 350. Line cookie sheets with foil; lightly grease foil. Combine pecans and flour in small bowl. Combine brown sugar, syrup, butter and milk in medium saucepan. Stir over medium medium heat until mixture comes to a boil. Remove from heat; stir in flour mixture.
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Drop by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10-12 minutes or until lacy and golden brown. (Cookies are soft when hot, but become crisp as they cool.) Cool completely on foil.
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Place chocolate chips in small resealable food storage bag; seal. Microwave on HIGH 1 minute. Knead bag lightly. Repeat steps as necessary until chips are completely melted. With scissors, snip off small corner from one side of bag. Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel cookies off foil.
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