1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. 2. Stir in flour. Fold in pecans and vanilla. 3. Drop by tablespoonfuls 3 inches apart onto parchment paper-lined baking sheets. Bake 325 for 8-10 minutes or until golden brown. 4. Cool for 30-60 seconds; peel cookies off paper. (If the cookies are stuck to each other, use the knife to separate them.) Immediately drape over glass cups; cool completely.
Scoop ice cream into baskets; top with berries and lemon peel. Voila!