1 c. flour
1 c. nuts
1/4 c. butter
1/4 c. vegetable shortening
1/2 c. light corn syrup
2/3 c. brown sugar

Combine flour and nuts; set aside. Melt butter and shortening in saucepan; add syrup and sugar; bring to boiling point. Remove from heat and blend in flour and nut mixture.

Drop by teaspoons on greased cookie sheet, 3 inches apart. Bake at 325 degrees for 8-10 minutes. Cool 1 minute, remove carefully with spatula and roll to form a cone. To serve, fill with ice cream and serve with Caramel Sauce.

Note: Can be filled and frozen. Allow to cool without rolling and they become dainty French Lace Cookies.

HOT CARAMEL SAUCE:

28 caramels
1/2 c. water

Place in double boiler and cook until caramels are smooth. Serve hot or cold.