Recipe - Chocolate Lace Cornucopias

One half cup Firmly packed brown sugar
One half cup Corn syrup
One fourth cup Margarine or butter
4 Squares BAKER'S SemiSweet
Chocolate
1 cup Allpurpose flour
1 cup 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 foillined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 34 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 foillined cookie sheet. Heat at
350'F. for 23 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: 1213 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 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip