| 1 | These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. |
| 2 | You can also whip cream and pipe it into the delicate cylinders. |
| 3 | Preheat oven to 350°F. |
| 4 | Sift the flour and toss with the chopped pecans. |
| 5 | Combine the corn syrup, butter and brown sugar in a saucepan. |
| 6 | Bring the mixture to the boil over moderate heat, stirring constantly. |
| 7 | Remove the pan from the heat. |
| 8 | Gradually stir in the flour and nut mixture. |
| 9 | Cool slightly. |
| 10 | Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. |
| 11 | Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. |
| 12 | Remove them from the oven and let them cool on the sheet just until they can be handled. |
| 13 | While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. |
| 14 | If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. |
| 15 | If they break, eat them. |
| 16 | These freeze well in a tight container. |
| 17 | Nathalie dupree prodigy guest chefs cookbook |
