|Vanilla extract||1 Teaspoon|
|Soft butter||3 Tablespoon|
|Brown sugar||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs)|
Heat oven to 300Â°.
Heavily grease cookie sheets.
Put all ingredients except nuts into Osterizer container, cover and process at BLEND until smooth.
Remove feeder cap and add nuts, continuing to process only until nuts are coarsely chopped.
Drop 1/2 teaspoon of batter for each cookie onto cookie sheet about 4 or 5 inches apart.
Bake 10 12 minutes.
Let cool on cookie sheet 1 or 2 minutes.
Cool on wire rack.
Do not stack.
VARIATION: For a lacy texture, bake at 350Â° for 4 or 5 minutes.
Let cool 1 or 2 minutes on cookie sheet, remove with wide spatula and curl around handle of wooden spoon into cornucopia shape.
If cookies harden, return to oven for a minute or two to soften.
Serve cornucopia cookies plain, sprinkle with confectioners' sugar, or fill with one of the following:
Whipped cream, sweetened and tinted pink or green.
Sprinkle with colored sugar.
Softened ice cream.
Cream cheese softened and beaten with light cream, then flavored with extract.