Almond Cookie Cups

Directions

1. 1
   In a small bowl combine the flour and almonds. Set aside.
2. 2
   In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
3. 3
   Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
4. 4
   Bake in a 350° oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
5. 5
   Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
6. 6
   To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!