Preheat oven to 350°.

Line a cookie sheet with parchment paper.

Place butter, sugar, and corn syrup in a small sauce pan on stove.

Cook, stirring constantly until butter is melted.

Remove from heat and stir in flour and vanilla.

Using a teaspoon measuring spoon, drop one teaspoon at a time on the parchment paper. You only want to to three or four cookies at a time. The cookies will spread so leave plenty of room between each cookie and edges of the pan.

Bake for 8 minutes-until golden brown.

Remove from oven and let stand on the cookie sheet for 30 seconds.

Quickly turn the first cookie over and roll it onto your wooden spoon. I used a child sized rolling pin to start making a cylinder and then used my fingers to make it the size I wanted.

Work quickly through each cookie before it hardens. Set each cookie aside on a plate or kitchen counter to harden.

If cookies harden too quickly, place it back on the cookie sheet and back in the oven for only one minute.

Repeat with the remaining cookie dough.

Do not fill these cookies until you are ready to serve. They will soften from the filling as they sit.

Using Reddi Wip in a can, fill cookies just before serving.

Beat Cool Whip and Marshmallow Creme with an electric hand mixer until smooth and creamy.

Fill cookies using a piping bag with a pretty tip. Do not fill until ready to serve.

Use sprinkles or mini chocolate chips to decorate the ends and Enjoy!