Individual Gingerbread Cornucopias

Thanksgiving Gingerbread Cornucopias for each one at the dinner table.

Yields

6

Ingredients

Butter Brown Sugar Molasses Flour Baking Soda Cloves, Cinnamon, Ginger Salt Water Ice Cream Sugar Cones Powdered sugar glaze 2 small white paper doilies Trail mix, chocolate chips or M&M’s, pumpkin marshmallows * You can purchase a wonderful trail mix from SAMS CLUB.

Nutritional information

No nutrition information available

Instructions

Blend until creamy: ¼ cup butter, ½ cup brown sugar Beat in: ½ cup dark molasses Sift: 3 ½ cups all purpose flour Add: 1 teaspoon baking soda, ¼ teaspoon cloves, ½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon salt Add the dry ingredients to the butter mixture in about 3 parts, alternately with: ¼ cup water, Cut a diagonal slice off the tip of ice cream sugar cones. Roll out dough like a pencil. Wrap dough around cone and curl up on the end after inserting cut tip. Bake 350 degrees — approximately 15 minutes Cool and Glaze (make a medium-thin glaze with powdered sugar, milk, & butter) Fill with *trail mix, chocolate chips, Fall M&M's and pumpkin marshmallows. Place on small white paper doilies on dessert dishes. Use a waffle cone for a larger horn. Use same dough for gingerbread men. Use one at each place setting on thanksgiving and add a place card or prayer card (before and after the meal grace.) Printed on orange cardstock.