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


1Combine butter, vegetable shortening, corn syrup and sugar in a medium saucepan
2Bring to a Boil
3Remove from heat
4Mix 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
6Bake at 325 for 8-10 minutes or till lightly brown ( they do burn easy)
7Cool 1 minute; remove from cookie sheet with a spatula and place on cooling racks
8Melt chocolate in the top of a double boiler over hot (not boiling) water, stir until smooth.
9Use back of spoon to put melted chocolate on flat side of one cookie, take a second cookie and put flat side against the chocolate

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