– ¼ C. firmly packed light brown sugar

-2 Tbs. light corn syrup

-3 T. Butter

– ¼ C. Flour

-1/4 C. chopped pecans lightly toasted (optional)

(preheat oven to 375 degrees)

1. Combine sugar, corn syrup and butter in saucepan. Bring to a boil, whisking constantly. Whisk in flour and pecans,  remove from heat.

1. Place in 1tsp to 1Tbs size mounds on parchment covered baking sheets. Bake at 375 until lightly browned, 4-8 minutes.

1. Cool 1 to 2 minutes. While still warm and flexible, drape over inverted tart tins (or spice jars, shot glasses or anything small that works). Cool. If cookie hardens too fast, place back in oven for a second to soften.

1. Fill with whatever you desire! My favorite is strawberries with whipped cream and fudge sauce to top it off!