| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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