| 1 | Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. |
| 2 | Remove from heat. |
| 3 | Stir cornflakes and about ?of the hazelnuts into the melted mixture. |
| 4 | Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. |
| 5 | Refrigerate 1 hour or until set. |
| 6 | Arrange nutty bites attractively on a serving dish. |
| 7 | If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. |
| 8 | Store in an airtight container in a cool place for 2 to 3 days. |
| 9 | Makes 30 to 40 cookies. |
| 10 | pat alburey, "the book of cookies" |
