1 c. Finely Chopped Nuts, walnuts, pecans or almonds
1 c. Flour
1/2 c. Butter
1/2 c. Brown Sugar
1/3 c. Light Corn Syrup
1/2 tsp. Almond Extract or Vanilla

Spray outside of four custard cups with cooking spray.
Place cups upside down on a cookie sheet.

In mixing bowl combine chopped nuts and flour.
In saucepan combine butter, brown sugar and corn syrup.
Over medium heat bring mixture to a boil, stirring constantly.
Remove from heat. Stir in flour and flavoring.
Drop batter by tablespoons onto parchment lined cookie sheet and spread into a 4″ circle.
Allow room for cookie to spread when baking.
Depending on size of cookie sheet generally only 4 cookies per sheet.
Bake 5-6 minutes at 350°F.
Let cool 1 minute on cookie sheet.
Using a wide spatula lift cookie off of cookie sheet.
Place cookies over inverted custard cups.
Mold cookie around custard cup with your hands and pinch edges with fingertips to give a fluted appearance.
Let cool completely before removing from custard cups.
Place on a decorative dessert plate and fill with ice cream, custard or fruit.