3 tablespoons melted butter
1/8 teaspoon salt
1/4 cup finely chopped nuts
1/4 cup brown sugar
1/3 cup flour
2 tablespoons corn syrup
Melt butter, add all ingredients, except ice cream, and mix well. Divide dough into 6 equal parts
(approximately a heaping tablespoon each).
Well grease a large cookie sheet or line cookie sheet with parchment paper and spray with
non-stick spray. Place 1-2 pieces of dough on baking sheet (cookies spread during baking) flatten
into a 3-inch circle. Bake at 375 F for 5-8 minutes or until golden brown and bubbly. Do not
burn. Allow cookies to cool on baking sheet until firm enough to lift with a spatula, yet still pliable
(cool about 1-2 minutes). Drape cookie over an inverted custard cup and allow to cool until firm.
CONES: To make lacy cones prepare a frame by shaping a sheet of heavy aluminum foil. Fold foil
into fourths then shape into a cone. When cookie is ready to remove from pan, carefully drape it
over foil mold. Remove foil when cookie is cool and firm.
Cups and cones are fragile. Carefully place on serving plate and fill with a scoop of favorite ice