In a saucepan over medium heat, bring the butter brown sugar and corn syrup to a boil. Remove from heat.
3. Step
Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
4. Step
On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
5. Step
Bake for 6-7 minutes, until the edges are a deep golden color.
6. Step
Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
7. Step
Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape, then remove from the muffin tin, about 1 minute.
8. Step
In a bowl, microwave the chocolate in 20-second intervals, stirring in between for 1 minute.
9. Step
Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
10. Step
Place one dollop of whipped cream in the cookie cup and top with 2 strawberry halves and 3 raspberries. Serve immediately.
