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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