1 c. flour
1 c. almonds ground, or pecans
1/2 c. light corn syrup
1/2 c. butter
1/2 c. light brown sugar, packed
4 (1 oz.) sqs. semi-sweet chocolate
1 tsp. shortening

Preheat oven to 375 degrees. Grease 2 large cookie sheets (pan). On waxed paper, combine flour and nuts, set aside. In heavy 2 quart saucepan, combine corn syrup, butter, and brown sugar. Heat to boiling over medium heat, stirring constantly. Remove from heat and gradually stir in flour and nuts. Drop batter by level teaspoons onto baking sheet 3 inches apart. Bake only 6 cookies at a time for 5 to 6 minutes. If batter stiffens, soften over low heat, stirring constantly. Let rest for 1 minute on cookie sheet. Remove with spatula. Put on paper towels. In a small saucepan, melt chocolate and shortening over low heat. Drop chocolate on cookie and spread. Put another cookie on top.

These cookies came from my friend Ellie who is a very good cook, every time I visit her, she always serves these wonderful treats.