karen axel-knispel


I have been making these cookies for many years-- they were also requested by my niece for a celebration she had - and also for a nephews wedding. I have also made them for cookie swaps, and for high teas-- When made right they are very fancy and very delicate


★★★★★ 1 vote

depends how big or small you make them and how many you get


  • 1/4 c
  • 1/4 c
    vegetable shortning
  • 1/2 c
    light corn syrup
  • 3/4 c
    packed light brown sugar
  • 1 c
    unsifted all-purpose flour
  • 3/4 c
    ground pecans
  • 1 c
    semi-sweet chocolate chips



  1. Combine butter, vegetable shortening, corn syrup and sugar in a medium saucepan
  2. Bring to a Boil
  3. Remove from heat
  4. Mix in flour and nuts
  5. ( my secret tip )Wait till batter cools and solidifies, then make small round balls 1/2"- 1", place on greased cookie sheet 3 inches apart- (they spread out thin) I would only put 6 on cookie sheet
  6. Bake at 325 for 8-10 minutes or till lightly brown ( they do burn easy)
  7. Cool 1 minute; remove from cookie sheet with a spatula and place on cooling racks
  8. Melt chocolate in the top of a double boiler over hot (not boiling) water, stir until smooth.
  9. Use back of spoon to put melted chocolate on flat side of one cookie, take a second cookie and put flat side against the chocolate
  10. MY TIPS

    I use four cookie sheets at a time in the oven (six cookies on each) which is only 3 cookies to eat ( cause you put two together) as those four cookie sheets are in the oven I get four more ready so as those come out and cool the next four go in to bake

    prior to doing the chocolate
    match up two cookies that are same size and shape and have them together
    do that with all the cookies so that they are ready to go and you are not looking for the one that fits perfectly-- I line them up on wax paper.
    After the chocolate dries you can eat them--any left pack away in an airtight container
    They should be light, thin, crisp and YUMMY

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