Light Praline Cookie Cups

1/4 cup unbleached flour
1/4 cup packed brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons light corn syrup
2 tablespoons chopped, toasted, hazelnuts

1. Cover a large baking sheet with parchment paper or coat with cooking spray.

2. In a medium bowl, combine all ingredients. Mix until well blended. Divide dough into 8 pieces and form balls.

3. Place balls 3-inches apart on prepared baking sheet and press lightly to flatten. Bake at 375� for 5 to 7 minutes, or until lightly browned. The cookies will spread and be very thin.

4. Cool on baking sheet for 2 minutes. Loosen cookies gently from sheet and drape them still warm, over bottoms of 8 (4-ounce) custard cups. The cookies will cool quickly and set in a bowl shape.