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Florentines

(4 dozen)

1/3 cup flour
Pinch salt
¼ tsp baking soda
4 tbsp butter
1/3 cup firmly packed brown sugar
2 tbsp light corn syrup
1 egg, well beaten
½ cup flaked coconut
2 ounces semisweet chocolate


Preheat oven to 350 F.

Sift together flour, salt and baking soda.

Cream butter and add sugar gradually, creaming until light and fluffy. Add corn syrup and egg and beat well. Stir in the flour mixture, vanilla and coconut. Drop teaspoons of dough about 2 inches apart onto greased baking sheet. Spread into thin rounds.

Bake for 10 minutes. Remove at once from baking sheet. Cool.

Heat chocolate in double boiler over hot water until partly melted. Remove from hot water and stir rapidly until entirely melted. Dribble melted chocolate in a lacy pattern over cookies. Let stand for several hours, or until chocolate is firm.