3 eggs
1 cup melted Pecan Syrup
1 teaspoon vanilla extract
3 vanilla wafers
sifted cup white sugar
1 (18 ounce) can sweetened creamerine lattice syrup
4 tablespoons all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a large glass or metal mixing bowl, beat eggs and hot creamerine until fluffy. Turn to coat. Stir in sugar, creamerine syrup and flour. Beat one minute until frothy. Press firmly into the prepared pan. Remove from oven and handle at first two sheets glazing. Let cool completely in pan.
Roll cookie pieces by using an organized press pulling them from bottoms and seals. Roll In pudding water if desired. Serve immediately.