These delicate but rich crispy cookies are quick and easy to make. Walnuts, pistachios or hazelnuts can be used as well. For an extra-fancy element, while the cookies are still warm and pliable, wrap them around the handle of a wooden spoon. Dip the ends or drizzle the tops with melted chocolate, if desired, or two cookies can be put together, sandwich-style, with chocolate frosting.

Ingredients
½ cup (1 stick) unsalted butter
¾ cup firmly packed brown sugar
1 tablespoon molasses
1 tablespoon light corn syrup
¾ cup quick-cooking rolled oats
¼ cup finely chopped pecans, toasted
1 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract

Directions
Preheat an oven to 350F. In a heavy saucepan, melt the butter over medium heat. When it foams, add the brown sugar, stirring until it dissolves, two to three minutes.

Stir in the molasses and corn syrup, then the oats, pecans, flour, salt and vanilla. Stir until well blended.

Remove from the heat and drop teaspoonfuls onto a parchment- or aluminum foil-lined baking sheet at least two inches apart, as the cookies will spread during baking.

Bake for seven to nine minutes, or until the cookies are golden brown and the edges slightly darker.

Remove from the oven and let cool on the pan for four to five minutes or until slightly firmed. With a metal spatula, transfer the cookies to wire racks.

If desired, while still pliable, form them around the handle of a wooden spoon.

Makes about 48 cookies.

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Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books.  Copyright © 2007 by Georgeanne Brennan.  All rights reserved.  Reprinted by permission of Chronicle Books.