|Pecan halves||3⁄4 Cup (12 tbs), pulverized|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Line cookie sheets with foil; lightly grease foil.
Combine pecans and flour in small bowl.
Combine sugar, syrup, butter and milk in medium saucepan.
Stir over medium heat until mixture comes to a boil.
Remove from heat; stir in flour mixture.
Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until lacy and golden brown.
Cool completely on foil.
Place chocolate chips in small heavy-duty plastic bag; close securely.
Set bag in bowl of hot water until chips are melted, being careful not to let any water into bag.
Pat bag dry.
With scissors, snip off a small corner from one side of bag.
Squeeze melted chocolate over cookies to decorate.
Let stand until chocolate is set.
Peel foil off cookies.