Chocolate Lace Cornucopias
light corn syrup
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.
Just before serving, fill with whipped cream.