1 c. flour (not self-rising)
1 c. finely chopped nuts
1/2 c. corn syrup
1/2 c. shortening
2/3 c. brown sugar, packed

Heat oven to 375 degrees. Mix flour and nuts. In medium saucepan, heat corn syrup, shortening, and sugar to boiling over medium heat, stirring constantly. Remove from heat; gradually stir in flour-nut mixture.

Drip dough by teaspoonfuls about 3 inches apart onto lightly greased baking sheet. Bake only 8 or 9 cookies at one time. Bake about 5 minutes; cool 3 minutes before removing from baking sheet. While warm, carefully roll cookies into cylindrical shapes. If cookies harden before shaping, return them to the oven for just a moment. Makes 4 dozen cookies.

Lace Crisps: Cook cookies 3-5 minutes before removing from baking sheet; do not roll up. Cool on wire rack.