Busters Recipes

Lacy Cookies

1/4 cup light corn syrup
1/4 cup butter/margarine
1/3 cup light/dark brown sugar
2 tablespoon milk
1/2 cup finely chopped peanuts
1/2 level cup unsifted flour
10 6-inch squares aluminum foil
ungreased

In a 2-quart saucepan, bring the syrup, butter, sugar
and milk to a rolling boil, one that can't be stirred
down. Add the nuts and flour and stir until smooth.
Immediately drop by rounded tablespoons into center of
each square of foil. Quickly flatten into 3 inch circles.
If mixture is not flattened, centers mound and will be
tacky and underdone and stick to foil. Place no more than
4 cookies on a cookie sheet and bake on the top rack of a
preheated oven at 350 degrees for about 8 minutes or until
rims are brown and center is set.
Remove to a wire rack and allow cookies to cool 1
minute. Drape cookie and foil over an inverted tea cup and
press to the contour of the cup. Allow to cool completely
before peeling off foil.
Store in airtight container until serving time. Don't
stack them as they are fragile. If possible leave cookies
on cup for support. Fill with mousse such as peanut butter
mousse, see recipe for this.
ALTERNATE BAKING METHOD: Allowing room for spreading,
drop half teaspoons of batter on a cookie sheet lined with
a sheet of foil. BAke at 350 degrees for about 5 minutes
or until brown on edges. Cool completely before removing
foil.