Florentine Cookies

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a food processor, pulse the pecans until they resemble fine crumbs.

3. 3

   Be careful not to over grind and create a paste.

4. 4

   In a small saucepan, melt the butter.

5. 5

   Add the brown sugar and the corn syrup.

6. 6

   Bring to boil.

7. 7

   Remove from the heat and add the ground pecans, and flour.

8. 8

   Mix well.

9. 9

   Drop teaspoonfuls onto a greased cookie sheet.

10. 10

    Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance.

11. 11

    Remove from the oven and allow to cool for 5 minutes.

12. 12

    Transfer to wire rack.

13. 13

    Place chocolate chips in a small plastic bag.

14. 14

    Immerse the bag into barely simmering water until the chips melt.

15. 15

    Once the chips are melted, snip a small corner off the bag.

16. 16

    Pipe a chocolate squiggle onto each cookie.

17. 17

    Allow chocolate to harden before storing cookies.

No additional tips available.