4.5/5
(4 Votes)
Ingredients
- 1/4 c. butter
- 1/4 c. packed brown sugar
- 1/4 c. light corn syrup
- 3 1/2 tbsp. flour
- 1/2 c. ground pecans
- 1/2 tsp. vanilla
- vanilla ice cream to fill bowls
- fresh fruit (raspberries or blueberries)
Preparation
Step 1
In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir till mix comes to boil. Remove from heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3" apart onto parchment paper-lined baking sheets. Bake at 325 for 8-10 mins. or till golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6 oz custard cups; cool completely.
Scoop ice cream into baskets; top w/ fruit.