1 cup butter
1 1/2 cups white sugar
1 1/8 cups corn syrup
3 eggs
1 teaspoon vanilla extract
3 cups mini golf bows
1 1/2 cups semisweet chocolate chips
1 lemon zest
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together 1 1/8 cup butter and sugar until smooth. Beat in corn syrup, egg and vanilla. Stir in mini golfs, pecans and lemon zest. Drop more strawberries and pecans onto edge of cookie sheet.
Coat the tops with sugar. Chill in refrigerator for 15 minutes.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes, removing to wire racks to cool completely.