Crunchy Cornucopias

Cornucopias may also be used as place cards; insert name tags into each cookie.

Ingredients

• 5 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1 egg
• 1/4 cup all-purpose flour
• Dash salt
• 1/2 teaspoon vanilla extract
• 1/3 cup finely chopped dry roasted macadamia nuts
• Candy corn or other autumn candies

Instructions

1. Heat oven to 375 degrees F. Grease cookie sheets.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy.
3. Add egg, flour, salt and vanilla extract. Stir in nuts.
4. Drop batter by rounded tablespoonsful onto prepared cookie sheets. Arrange 6 cookies per sheet, flattening to 2-inch discs. (Cookies will spread to about 6 inches and become very lacy while baking.)
5. Bake for 6 to 9 minutes or until caramel-colored and firm. Do not over-bake.
6. Cool for 1 minute.
7. Working quickly with spatula, ease one cookie at a time from cookie sheet. Keeping top of cookie on the outside, form into cornucopia shape by hand, or by partially wrapping around the handle of wooden spoon.
8. Place cornucopia seam side down on plate to harden.
9. Repeat with remaining cookies. Cookies will firm as they cool, so return them to oven for about 30 seconds to make them more pliable.
10. To serve, arrange on tray.
11. If desired, fill with candy or other treats.

Notes

For best results, use insulated light, not black, cookie sheets.

Thoroughly cool cookie sheets between batches