Preheat oven to 350 degrees.
Line a couple of cookie sheets with parchment paper.
In a medium saucepan over medium heat, combine the butter, sugar and corn syrup.
Stirring frequently until the sugar dissolves and mixture comes to a boil.
Remove from heat.
Add the flour and vanilla and whisk well.
Batter will be thin.
Drop batter from a teaspoon onto the parchment paper. (Tip: I prefer to use a very small ice cream scoop instead of a teaspoon.)
Batter spreads out a lot so I would start at 4 per cookie sheet depending on the size of your spoon.
Bake for 8 minutes or until golden in color.
If leaving them as a circle, let stand for 1 minute.
If you are wanting to make them into a cornucopia shape, let stand for 30 seconds.
Shape the cookie around a wooden spoon. It does not take long for the cookie to keep the shape.
You need to work quickly before the other cookies get too hard to roll.
Makes about 2 dozen cookies.