Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg (optional, for a warm spice note)
- 1 large egg plus 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
For the Filling:
Your choice of:
- Candy corn, M&Ms, small fall-themed candies
- Chocolate ganache (recipe below)
- Flavored buttercream (vanilla, chocolate, etc.)
- Marzipan fruits
- Candied fruits and nuts
Equipment:
- Cream horn molds (metal)
- Baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowls
- Whisk
- Electric mixer
- Piping bag or small spoons (for filling)
Instructions
Make the cookie dough:
- Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl and set aside.
- Cream butter and sugar: In a large bowl, beat butter, sugar, and nutmeg (if using) with an electric mixer until light and fluffy (about 3 minutes).
- Add egg and vanilla: Add the whole egg, egg yolk, and vanilla extract. Beat until fully combined.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix.
- Chill the dough: Divide dough in half, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.
Form the cookies:
- Preheat oven: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut: Working with one dough disk at a time, roll out dough on a lightly floured surface to about 1/8 – 1/4 inch thickness. Cut into long strips, about 1 inch wide.
- Wrap around molds: Starting at the point of the cream horn mold, wrap a strip of dough around it, gently overlapping as you work towards the wider end.
- Bake: Place molds on prepared baking sheets and bake for 12-15 minutes, or until lightly golden brown.
- Cool: Let cookies cool slightly on the molds before carefully removing and letting them cool fully on a wire rack.
Simple Ganache Filling (optional):
- 4 ounces semi-sweet chocolate, chopped
- 1/3 cup heavy cream
Heat cream: Heat cream in a small saucepan over medium heat until just simmering.
Melt chocolate: Pour hot cream over chopped chocolate. Let sit for a minute, then stir until smooth.
Cool and fill: Let ganache cool slightly to thicken before piping into cornucopia cookies.
Fill and decorate:
- Choose filling: Once cookies are cooled, fill with your chosen filling – candy, ganache, buttercream, etc.
- Get creative: Decorate the open end of the cornucopia as desired. Dip in melted chocolate and top with sprinkles, add small candies to look like spilling fruits, etc.
Tips:
- Room temperature ingredients: These combine more easily, resulting in a lighter cookie.
- Don’t overmix dough: Overmixing can lead to tough cookies.
- Experiment with fillings! Get creative with flavors and decorations.
