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Title: Chocolate Lace Cornucopias
Categories: Cookie
Yield: 30 Servings
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Corn syrup |
| 1/4 | c | Margarine or butter |
| 4 | Squares BAKER'S Semi-Sweet Chocolate | |
| 1 | c | All-purpose flour |
| 1 | c | Finely chopped nuts |
| Whipped cream or COOL WHIP Whipped Topping, thawed |
Heat oven to 350'F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie sheets.
Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels.
Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at 350'F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream.
Makes about 30 cornucopias.
Prep time: 20 minutes. Baking time: 12-13 minutes.
SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed.
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