These crisp vanilla cornucopias are filled with dark chocolate and sweet little fruits and vegetables—as delightful to look at as they are to eat!

If you don’t have cream horn molds, you’ll want to pick some up at your local kitchen store, or buy a dozen online for less than $10.00. You won’t be sorry!

You can fill these babies however you please. Marzipan fruits, little chocolate leaves…go where your imagination takes you! For those of you who are sissies reluctant to create your own little decorations, I’ll give you options ranging from “easy-peasy” to “seriously???” so you can pick your method. You know which one I prefer, of course…but then, I can’t resist playing with my food.

This is a basic sugar cookie recipe with just a little brown sugar to add color, and an extra egg white to add to the crisp factor. Think of the cornucopia as “sugar cone meets fortune cookie” and you will know what to expect. The chocolate coating just puts this cookie over the top!

Honestly? I loved the crunchy cookie and chocolate without any decorations at all. You’ll have a few that don’t come out pretty, so I’m sure you’ll be able to munch on one or two. Or three.

I’ll give you the cookie recipe and instructions first, then tell you how I made the decorations.

Make a template. Use card stock or the center of a paper plate. Leave an inch uncovered at the big end, and a small gap at the seam.

Roll out small portion of chilled dough on generously floured surface.

Cut out shape by cutting around template with sharp knife. Press fork tines in one direction…

and then the other direction, creating a basket weave design.

Lay dough over mold, leaving gap on the underside by the metal seam.

Then, gently ease it together. Dough should fit snugly on the mold. If it’s loose, it will sag as it bakes.

Ready for the oven! I like to stretch and curl the tips a bit.

Lightly coat the inside of the cones with melted chocolate, then dip the outer opening. If your decorations are ready, place them while the chocolate is still soft, so they’ll stick well.

Note here: I’ll admit, after using a teaspoon to pour chocolate in each cone and trying to swirl it around, I found that the easiest way was to just use my finger. Dip it in the chocolate and then swirl it in the cone. Hey…that finger was CLEAN! You can use a glove if you’d like, or maybe try a paintbrush or even a pastry bag.

TO MAKE THE FALL DECORATIONS:

This was before I decided to dip the opening in the chocolate too. Either way works!

I really like the flavor of candy clay (or molding chocolate) for the little fruits and vegetables. It doesn’t clash with the flavor of the cookie the way taffy, fruit leather, or hard candy does.But if time is of the essence, take the easy route and use store bought goodies; they’ll look cute either way.

Here is a link with instructions for making it out of candy melts: Wiltons Candy Clay.  I made a batch of clay using white candy melts, immediately split it up into small bowls and added food coloring before putting the pieces in sandwich bags to set until firm.

The corn in the picture above was made with yellow candy clay, wrapped with very thin green clay. The pumpkin was made with orange clay. The stem was a little piece of brown candy corn. Cocoa nibs look great too, if you have them. Bananas, grapes, oranges, apples…all from clay, molded individually. The grapes were kind of fun. Park yourself in front of the TV with purple candy clay, and start rolling tiny balls. Lots and lots of tiny purple (or green!) balls. Clump a group of them together, pressing just until they hold together.

Some other options come already shaped, like hard candy fruits (Runts), fruit shaped fruit-snacks, marzipan, or fondant. You can also shape your own without the fuss of making the candy clay by using sturdy taffy (like Starburst) which molds very well. Red sixlets with little leaves on top would be perfect for apples.

Here are visuals of the various options.

A comparison of different mediums – fruit rolls, candy corn (Harvest mix) and candy clay.

When making leaves, use:

• fruit rolls for vibrant color and simplicity
• thinly rolled candy corn for rich fall color. Relatively easy.
• Candy clay. You create the colors – these are more subdued, but thin and realistic. And definitely more effort because you have to mix the clay ahead of time.

You could also use marzipan or fondant, or you could pipe leaves using melted chocolate or candy melts. I don’t recommend gum paste – you want these to be tasty!

Small leaf cutters are wonderful. I used one that came in a kit for gum paste. I used a small x-acto blade to cut out maple and oak leaves. You’ll notice there are a lot less of those! I didn’t think about this option until after I was finished and ready to post the recipe, but if you have small chocolate molds, you could MOLD the leaves instead of cutting them. They won’t be as thin, but the shape would be right and it would be very easy.

A WORD OF ADVICE:

Since this was fussy work, and pretty time-consuming, I’d recommend spreading your efforts over a couple of days so you don’t burn out. Make the little fruits, vegetables, and leaves one day (store them covered, at room temperature) and the cookies the next day. Maybe you can find some little helpers to help fashion some of the decorations.

I’d love to see what you come up with. If you make these, post a picture on my Facebook page so I can enjoy your creativity!

Happy fall,

Lorinda