Chocolate Lace Cornucopias
Yield
30 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
light corn syrup
|
|
| ¼ | cup |
margarine
or butter |
|
| 4 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
light corn syrup
|
|
| 59 | ml |
margarine
or butter |
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
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 inch apart, onto foil-lined cookie sheets.
Bake 10 minutes.
Lift foil and cookies onto wire racks. Cool 3 to 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℉ (180℃). for 2 to 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.
