Crispy Cornucopia Cookies
Makes 3½ - 4 dozen cookies. Dough must be chilled for at least 2 hours before rolling.
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup butter (softened)
  • 1 egg plus 1 egg white
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 2⅔ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces dark chocolate, chopped
  • Decorations, if desired: fruit shaped candy or fruit snacks, chocolate leaves, M&Ms, marzipan fruit, fruit and leaves made from candy clay, leaves made from fruit roll-ups or rolled candy corn.
  1. In a large bowl (a stand mixer is very helpful - this is a stiff dough!) combine brown sugar, white sugar, and butter. Beat well until creamy.
  2. Add egg and egg white, vanilla, and milk. Beat well.
  3. Gradually add flour, baking powder, and salt. Mixture will look dry and crumbly, but will eventually come together into a stiff dough. If it doesn't, add a little milk or water, 1 teaspoon at a time.
  4. Cover dough and chill for at least 2 hours - overnight is fine.
  5. Create a template by cutting a piece of cardstock (or the middle of a paper plate) to fit exactly around a cream corn mold, leaving at least 1 inch of the large end of the mold uncovered. This helps to remove the mold after baking and keeps the cookies from being too large. My template was approximately 3-1/2" by 3-1/2".
  6. VERY lightly coat the molds with butter. You shouldn't be able to see the butter!
  7. Heat oven to 350F. Cover baking sheets with parchment.
  8. Remove about ¼ of the dough from the refrigerator at a time. Roll out on generously floured surface to approximately ⅛-inch thickness.
  9. Using template, cut out shapes. With fork tines, press vertical and then horizontal lines to resemble basket weave.
  10. Lift each piece of dough with a flat spatula and lay over the mold with the mold seam to the back. There should be a small gap at the seam. Gently ease the dough together over the seam. Don't overlap, and make sure the dough is snug on the mold to avoid sagging as the cornucopias bake.
  11. Bake for 11-12 minutes, until golden brown. Remove pan from oven and move to cooling rack until cookies are cool enough to handle. Holding a cookie in one hand, gently squeeze the metal mold to loosen, and firmly pull cookie off of mold. Allow all cookies to cool before proceeding with chocolate.
  12. Repeat with remaining dough. When finished, melt the chocolate: in the microwave, at 15-second increments, stirring each time, or in a small pan on the stove using the lowest heat, stirring often. With either method, heat JUST until most of the chunks are melted. Remove from heat and stir until completely smooth.
  13. Lightly coat the inside of each cone with chocolate. I found it easiest to do by dipping a (clean!) finger in the warm chocolate, but you can use a paintbrush or pastry bag. Keep the coating fairly light so it doesn't seep through the cookie shell. Dip the opening in chocolate and place on waxed paper.
  14. Chocolate will remain soft for quite a while, so this is a good time to add any decorations you are using.
Recipe by The Rowdy Baker at