- 1/4 cut butter
- 1/4 cup brown sugar
- 3 tbsps light corn syrup
- 1/3 cup flour
- 2 tsps rum extract
- 3/4 cup finely ground pecans
- whole pecans
Melt butter, sugar and syrup in a small pot. Remove and add the flour, extract and ground pecans and mix well.
Line cookie sheets with aluminum foil (easy release is best – do not use parchment)
Drop mixture by scant 1/2 teaspoonfuls onto sheet. Top each with one whole pecan.
Bake at 350 for 8-9 minutes or until lightly browned. Cool completely.
Meanwhile, melt about 1 cup semisweet chocolate bits with 1 tsp shortening in microwave. Put into a plastic bag. Let sit until it cools completely.
Cut a very small hole in the corner of the bag and pipe zig zags on tops of cookies. Cool completely.
These freeze very well up to 3 months.