Cornucopias filled with Toffee Cream

Subject: Cornucopias filled with Toffee Cream Mon Nov 10, 2008 6:08 pm

Cornucopias Filled with Toffee Cream

2/3 cup sugar

3/4 cup all-purpose flour

2 eggs

1/2 teaspoon vanilla extract

Butter

Toffee Cream (recipe follows)

Grated Chocolate (optional)

Combine sugar and 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 tablespoon 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 tablespoons 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 teaspoon vanilla extract

2 tablespoons 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

» Cornucopias filled with ToffeeCream
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» English Toffee
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