Almond Lace Baskets

These cookie baskets are designed for filling with ice cream, etc. Makes a beautiful dessert!

1/4 pound butter
1/4 pound brown sugar
4 ounces light corn syrup
1/2 cup all-purpose flour
1/2 cup finely ground sliced blanched almonds

Heat the oven to 350 degrees F.

Over medium heat in a heavy saucepan, simmer the butter, brown sugar and corn syrup. Combine flour and ground almonds, then add to the simmering ingredients and mix well over low heat for about 1 minute.

With a 1- to 1 1/2-ounce ice cream scoop, place several dollops of batter on a nonstick cookie sheet or wax paper-lined baking pan, spreading each dollop about 3 inches apart.
Bake for 5-6 minutes, or until reddish brown in color. Remove from the oven and allow to cool until comfortable to the touch but still pliable.

While cookies are cooling, place round soup cups or coffee cups upside down on the countertop.

When cookies are cool enough to handle, lay them over the cups to form an inverted basket shape. Let cool completely. Store in an airtight container.