Crunchy Cookie Baskets

Submitted by: Paul Horspool, IT Analyst II, Office of Information Technology This is one of my favorite recipes of all time. These charming, crunchy cookie baskets are a fun and delicious way to serve anything sweet. They can be a little tricky the first time you make them, but they take very little time and effort, and you can eat the mistakes! I found this recipe in a book of the best of Sunset Magazine recipes. Makes 4 to 6 cookie baskets 1/4 cup butter 1/4 cup brown sugar 1/4 cup light corn syrup 3 1/2 tablespoons flour 1 teaspoon vanilla extract 1/2 cup finely chopped nuts (pecans are easiest, almonds or hazelnuts are also good) Preheat the oven to 325°. Butter and flour 2 cookie sheets. In a small saucepan over low heat, melt the butter. Stir in the brown sugar and corn syrup, and heat until bubbly. Turn off heat. Stir in flour, vanilla and nuts. Drop by tablespoonful onto the greased and floured cookie sheets, creating 4 large cookies or 6 smaller ones, spreading them slightly with the back of a spoon if necessary (I use 2 spoons for this). Leave as much space around the cookies as possible, as they will spread when cooking. Bake for 5 minutes, then switch cookie sheets (for even cooking) and bake another 5 minutes. The cookies should be just barely done in the center (bubbly and dry-looking). Turn 4 or 6 champagne glasses or other similarly shaped objects upside down on the counter. These will serve as molds for the cookie baskets. Remove the cookie sheets to a cooling rack and let sit for 1 minute. With a knife or a metal spatula, lift just the edge of one cookie in 3 or 4 places to create a wavy border. Working quickly, do the same to the other cookies. With a metal spatula remove the first cookie and turn it upside down onto a mold, shaping it as desired. Do the same with the rest of the cookies. Let cool. Serve on a plate or in a shallow bowl and fill with custard and fruit, chocolates, candies, an ice cream sundae, or whatever you like!! Enjoy!