Pecan Lace Cookies II

From the website AllRecipes.com

We used another recipe that we liked and required no boiling.

Requires boiling a few things together.
Parchment paper
What about toasting the pecans ahead of time?
What type of brown sugar?

INGREDIENTS

1 cup butter
1 cup light corn syrup
1-1/3 cups brown sugar
2 cups all-purpose flour
2 cups finely chopped pecans

DIRECTIONS

1. Chop (and toast?) the pecans. Let cool.

2. Combine cooled pecans with flour. Set aside.

3. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets NOW with parchment paper.

4. In a medium saucepan over medium heat, bring butter, corn syrup and brown sugar to a boil, stirring frequently.

5. Stir flour mixture into the boiling mixture. Bring the mixture to a second boil before removing from heat.

6. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.

7. Bake for 5 to 10 minutes in the preheated oven, until evenly brown.

8. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

9. Dipping in melted chocolate is also an option after cookies have cooled. (Painting back of cookies with chocolate...?)