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1
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Unwrap an end of a chilled stick of unsalted butter and rub it over two large cool Teflon-coated baking sheets to apply a very thin film of fat.
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2
Put the butter, com syrup, and sugar in a 1-quart heavy-bottomed saucepan.
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3
Stir over low heat until the butter is melted.
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4
Remove from heat, and stir in the nuts and flour.
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5
Drop five or six 1/2 teaspoonsful of batter 1 1/2 inches apart on each baking sheet.
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6
A quick and easy method is to pipe the soft dough from a 14-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6).
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7
Bake, one sheet at a time, for 6 to 7 minutes, or until golden brown.
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8
While baking, the cookies bubble; a clue that they are finished baking is when the bubbling subsides.
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9
Place baking sheet on a wire rack to cool for just 15 seconds.
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10
With a metal spatula, lift one wafer at a time and roll it around a wooden cone to shape the cookie while it is still flexible.
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11
Remove cone from the form, and place it on a wire rack to cool; continue rolling the remaining cookies.
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12
Repeat the baking and shaping process with the remaining batter.
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13
When the cookies are cool and firm, stack them in an airtight metal container and store at room temperature up to 1 week.
