Chocolate-Topped Pecan Lace Cookies

Chocolate-Topped Pecan Lace Cookies

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
nuts, pecans
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
syrups, corn, light
cream, fluid, heavy whipping

Directions:
Heat oven to 325F.
Line cookie sheets with parchment paper.
Set aside.
Combine flour, brown sugar, oats, pecans, orange zest and baking powder in bowl.
Combine melted butter, corn syrup and whipping cream in another bowl.
Stir butter mixture into flour mixture; mix well.
Drop dough by rounded teaspoonfuls, 4 inches apart, onto prepared cookie sheets.
Bake 7-8 minutes or until edges are golden brown and bubbly.
Cool completely on parchment paper.
Spread flat-side of each cookie with melted chocolate using a pastry brush or spatula.
Place onto clean parchment paper or waxed paper, chocolate-side up.
Let stand until chocolate has set.