Chocolate Lace Cornucopias

Title: CHOCOLATE LACE CORNUCOPIAS

Categories: Cookies

Servings: 30

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.

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.

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.

MMMMM