1 c. sifted flour
1 c. nuts, finely chopped
1/2 c. corn syrup
1/4 c. butter
1/4 c. shortening
2/3 c. firmly packed brown sugar

Combine flour and nuts. Pour corn syrup into saucepan. Add butter, shortening and brown sugar. Place over direct heat and bring to boiling point. Remove immediately from heat. Blend in flour and nuts gradually.

Drop by rounded teaspoonfuls onto greased baking sheets. Place 3 inches apart to allow room for spreading. Bake in slow oven 325 degrees for 8 to 10 minutes until light brown. Cool 1 minute. Remove carefully from baking sheet with spatula.

If desired, cookies may be rolled into cone shape while still warm. Cool on wire rack.