Cornucopias filled with ToffeeCream

Subject: Cornucopias filled with ToffeeCream Mon Nov 10, 2008 2:45 pm

Cornucopias Filled with ToffeeCream

2/3 cup sugar

3/4 cup all purpose flour

2 eggs

1/2 tsp vanilla extract

Butter

Toffee Cream

Grated Chocolate (optional)

Combine sugar and all purpose flour in a medium bowl.

Stir in eggs and vanilla extract

Mix well

Pour batter, by tablespoonfuls, 4 inches apart onto buttered cookie sheets

With a spoon, gently spread each tbsp of batter into a 4 inch circle

Bake the cookies at 375 for 5 minutes or until lightly browned at edges

Immediately remove cookies, and quickly roll into cone shapes, browned sides up.

Cool on a wire rack

Spoon 2 tbsp Toffee Cream into each of the Cornucopias

Garnish with grated chocolate, if desired

Serve immediately

Yield 15 cornucopias

Toffee Cream

1-1/4 cups whipping cream

1 tsp vanilla extract

2 tbsp sugar

3 chocolate coated toffee bars, finely chopped

Beat whipping cream at high speed of an electric mixer until firm.

Fold in vanilla, sugar, and candy

Cover and chill up to 1 hour

Yield 2 cups

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