Ingredients:
1/4 Cup butter
1/4 Cup shortening
2/3 Cup brown sugar
1/2 Cup light corn syrup
1 Cup flour
1 Cup finely chopped pecans
3 Cups whipping cream
3/4 cup sifted powdered sugar
Combine first 4 ingredients in heavy sauce pan. Bring to a boil, stirring constantly. (I used glass measuring dish in microwave.) Remove from heat: stir in flour and pecans. Cool. Shape dough in 3/4 inch balls and place 2 inches apart on greased cookie sheet. Bake at 350 degrees for 8 minutes. Cool 30 seconds. Quickly roll each cookie around the handle of a wooden spoon or other cylindrical object. Cool on wire rack. Beat whipping cream until foamy, gradually adding powdered sugar and continue beating until soft peaks form. Just before serving, place a finger over one end of a cookie. Fill cookie by piping with whipped cream. Repeat with remaining cookies. Serve immediately.
I serve these with ice cream or fruit without filling with whipped cream.
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