Cornucopia Crunchers

• 5 Tablespoons Butter
• 1/2 Cup Dark Brown Sugar
• 1 Eggs
• 1/2 Cup Flour
• 1/2 Teaspoon Vanilla Extract
• 1/3 Cup Macademia Nuts – Dry Roasted And Chopped

Directions

Preheat oven to 375°. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add egg, flour, salt, and vanilla. Stir in nuts.

Drop batter by rounded tablespoonfuls onto a well-greased cookie sheet, arranging 6 cookies per sheet. Flatten each cookie to a 2-inch disc. Cookies will spread to about 6 inches and become very lacy while baking.

Bake for 6 to 9 minutes or until caramel-colored and firm. Watch closely to avoid burning.

Cool 1 minute. Working quickly with spatula, ease 1 cookie at a time from cookie sheet. Keeping top of the cookie on the outside, for into a cornucopia shape by hand or by partially wrapping around a 1-inch cylinder. Place cornucopia seam-side down on a plate to harden. Repeat with remaining cookies.

Once cookies have hardened, fill with festive candies or nuts.

Notes

Use light-colored cookie sheets and allow sheets to cool completely between batches.

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