Pecan Lace Cookies

• 1/2 cup:packed light brown sugar
• 1/2 stick:unsalted butter
• 1/4 cup:light corn syrup
• 1/3 cup:flour
• 1/2 cup:pecans, chopped

Preparation

1. Preheat oven to 350 and generously grease 2 large baking sheets.
2. Cook brown sugar, butter, and corn syrup in a saucepan over moderate heat, stirring occasionally, until smooth.
3. Remove from heat, then stir in flour and pecans.
4. Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes.
5. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes.
6. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely.
7. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
8. Makes about 18 cookies.

Be sure to cool these cookies before transferring them to a rack, they are very soft when they first come out of the oven and need to set a moment.