1 c. light corn syrup
1/2 c. butter
1/2 c. shortening
1 1/3 c. brown sugar, firmly packed
2 c. sifted all purpose flour
2 c. finely chopped nuts

Combine syrup, butter and sugar in saucepan. Bring to boil. Remove immediately from heat. Blend in flour and nuts gradually. Drop by rounded teaspoon onto greased baking sheet, 3 inches apart. Bake at 325 degrees for 8 to 10 minutes. Cool 1 minute. Remove carefully from baking sheet with spatula. Roll into cone shape while still warm. As a cone, can be filled with whipped cream or other filling. Can also leave flat. This is a nice chewy cookie if not over baked.