We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, May 12, 2010

Cookie Recipe #130 - Chocolate Lace Cornucopias

This cookie is a crunchy chocolate cornucopia filled with sweet whipped cream-very attractive to look at and even better to eat.

Ingredients: 1/2 cup firmly packed brown sugar, 1/2 cup corn syrup, 1/4 cup (1/2 stick) butter, 4 squares semi-sweet chocolate (I used 1/2 cup chocolate chips), 1 cup all-purpose flour, 1 cup finely chopped nuts (I used almonds), sweetened whipped cream or cool whip topping, thawed.

Instructions: Preheat oven to 350 degrees. Microwave brown sugar, corn syrup and butter in large microwavable bowl for 2 minutes or until boiling. Stir to combine then add chocolate and continue stirring until melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls, 4 inches apart, onto parchment paper-lined baking sheets.

Bake 10 minutes. Lift parchment paper onto cooling rack and allow to cool 3-4 minutes. Peel cookies off paper and finish cooling cookies on paper towel-covered cooling racks.

Place 4 cookies at a time, lacy side down, back on parchment paper-lined baking sheet and return to oven for 2-3 minutes or until slightly softened. Remove from oven and working quickly, remove one cookie at a time, and roll, lacy side out, to form a cone. Repeat with remaining cookies. Cool completely.

Just before serving, fill with whipped cream using pastry bag or resealable plastic bag with one corner snipped off.

Note: Saucepan variation: Mix sugar, corn syrup and butter in 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chocolate until completely melted. Continue as directed.

Makes 30 cornucopias.

"Treasury of Holiday Cookies", Publications International, LTD, Lincolnwood, IL, 1994.

Cookies Rule!!!

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