Macadamia Nut Lace Cookies

3/4 c Butter

1 c Light brown sugar; packed

3/4 c Dark corn syrup

1 1/2 c All-purpose flour

1 c Macadamias; finely chopped

In a medium saucepan, stirring until the sugar dissolves, bring the butter, sugar and syrup just to a boil. Remove from heat and reserve. In a small bowl, stir together the flour and macadamias; stir into the mixture in the saucepan. Drop by rounded teaspoonfuls, 4 inches apart, onto well-greased and floured cookie sheets. Bake in a preheated 325 degree oven until golden brown - 8 to 10 minutes. Cool 1 minutes, then with a wide metal spatula, carefully remove to wire racks. If cookies harden before they are removed from sheet, reheat in oven for 2 or 3 minutes to soften. Cool completely. If any pan coating adheres to cookies, use a pastry brush to brush it off. Store in tightly covered containers.
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