Categories: Cookies 
      Yield: 48 servings 
  
      1 c  All-purpose flour 
      1 c  Finely chopped pecans 
    1/2 c  Light corn syrup 
      8 tb Butter 
    2/3 c  Brown sugar, firmly packed 
  
  These cylinders-of-lace cookies are a lovely accompaniment to a fruit or 
  custard, or may be enjoyed all by themselves. You can also whip cream and 
  pipe it into the delicate cylinders. 
   
  PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. 
  Combine the corn syrup, butter and brown sugar in a saucepan. Bring the 
  mixture to the boil over moderate heat, stirring constantly. Remove the pan 
  from the heat. Gradually stir in the flour and nut mixture. Cool slightly. 
  Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick 
  cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and 
  the cookies are a caramel color. Remove them from the oven and let them 
  cool on the sheet just until they can be handled. While the cookies are 
  still hot, remove each in turn and roll it into a cylinder around the 
  handle of a wooden spoon. If they are too hard to be rolled, return them to 
  the oven for a minute to soften them slightly. If they break, eat them. 
  These freeze well in a tight container.