• 1/4 cup butter
• 1/4 cup light or dark corn syrup
• 1 teaspoon almond extract
• 1/4 cup sugar
• 1/2 cup flour
• 1/4 pecans (coarsely chopped)
• White chocolate chips for melting

1. Preheat oven to 350°F. Lightly grease and flour cookies sheets.
3. Melt the butter, sugar and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and almond favoring.
5. Drop by 1/2 teaspoonful of batter about 3 inches apart on the sheet, because the cookies will spread.
7. Bake 1 sheet at a time, until the cookies look lacy and golden brown, about 6 minutes.
9. Once cooled, melt white chocolate. Cool slightly and put on flat bottom side of cookie and make a sandwich pressing two together.

Cookie Exchange Entry ~ Diane Schaeffler as known as Sandwich Cookies