1/4 c. butter
1/4 c. brown sugar, firmly packed
1/4 c. light corn syrup
3 1/2 tbsp. all-purpose flour
1/2 c. finely chopped filberts or hazelnuts
1 tsp. vanilla
Vanilla ice cream
2 c. frozen red raspberries

Melt butter in a 1- to 2-quart pan over low heat. Add sugar and corn syrup. Bring to a boil over high heat, stirring constantly; remove from heat and stir in flour and nuts until blended. Stir in vanilla. Grease and flour-dust 12 x 15 inch baking sheets (they must be flat, not warped).

Place 2 to 3 tablespoons of the batter on baking sheet; if there is room place another 2 to 3 tablespoons portion of batter 8 inches away from first portion and at lest 4 inches from side of sheet. You should be able to bake 2 cookies at a time.

If batter has cooled and does not flow easily, evenly press or spread it out to a 3 to 4 inch circle. Bake in a 325 degree oven until a rich olden brown all over, about 12 minutes. Let cookies cool on baking sheet on a rack until slightly firm, about 1 minute.

When cookie edges are just firm enough to lift, loosen edges from sheet with a wide spatula, then slide to lift, loosen seeds from sheet with a wide spatula, then slide spatula under entire cookie to remove.

Lift cookie, it should still be hot and flexible but firm enough to move without pulling apart. Drop cookie over a glass that measures about 2 inches across the bottom. With your hand, gently cup cookie around the base; make a flat bottom and flare cookie out at sides.

If cookie becomes too firm to shape, return to oven for a few minutes, until pliable. Let shaped cookie cook until firm, about 2 minutes. Gently remove from glass. Repeat, using remaining batter; grease and reflour baking sheets each time.

If making ahead, store baskets airtight in rigid containers at room temperature for up to one week (can be frozen). To serve, place a small scoop of ice cream in each basket and top with fruit.