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1
Preheat oven to 375F and grease cookie sheets.
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2
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy.
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3
Add egg, flour, salt and vanilla.
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4
Stir in nuts.
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5
Drop batter by rounded tablespoonfuls onto prepared cookie sheets.
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6
Arrange 6 cookies per sheet, flattening to 2-inch discs.
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7
(Cookies will spread to about 6 inches and become very lacy while baking.)
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8
Bake 6 to 9 minutes or until caramel-colored and firm.
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9
Do not overbake.
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10
Cool 1 minute.
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11
Working quickly with spatula, ease 1 cookie at a time from cookie sheet.
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12
Keeping top of cookie on the outside, form into cornucopia shape by hand, or by partially wrapping around the handle of wooden spoon.
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13
Place cornucopia seam side down on plate to harden.
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14
Repeat with remaining cookies.
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15
Cookies will firm as they cool, so return them to oven for about 30 seconds to make them more pliable.
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16
To serve, arrange on tray.
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17
If desired, fill with candy or other treats.
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18
Cornucopias may also be used as place cards; insert name tags into each cookie.
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19
For best results, use insulated light-not black-cookie sheets.
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20
Thoroughly cool cookie sheets between batches.
