Individual Gingerbread Cornucopias

Thanksgiving Gingerbread Cornucopias for each one at the dinner table.




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


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.