Strawberry Cream Horns

Hope everyone had a wonderful Thanksgiving.  Now

that Thanksgiving is over we begin in full swing preparing

for Christmas.  Here is another cookie that is a special

Christmas treat.

I love creating foods for Pink Saturday. 

These Strawberry Cream Horns are a perfect

holiday or special event cookie. 

These little delicacies are an extra special cookie for

when you want something out of the ordinary.  A crisp

outer sugar cookie shell painted inside with chocolate

and filled with strawberry cream.  They are small

two bite cookies that always draw a crowd.

Strawberry Cream Horns Recipe

1 egg

1/4 C. melted butter

1/2 C. sugar

2/3 C. flour

1/8 tsp. salt

1/3 C. milk

1/2 tsp. almond flavor

1 C. semi-sweet chips

1 tsp. vegetable oil

1 1/2 C. heavy whipping cream

1 C. chopped fresh strawberries, raspberries or

a combination of both ( I used both)

1/2 C. powdered sugar

Lightly mix the egg, then add the butter and sugar.  Mix with

a whisk.  Whisk in the flour and salt and end with the milk and

flavoring.

Heat a non-stick griddle to 300 degrees.  Using scant

tablespoon of batter, spread out into about a 3 inch circle.

Make the batter as thin as possible.  Let cook until golden

then flip over and let cook about 1 minute.

While still hot form into a cone around  a cone shaped

form, letting cool until it holds its shape.  Only do about

3 at a time. 

Melt the chocolate chips with the oil in the microwave by heating

30 seconds, then stir whether it looks like it needs it or not.

Heat in 30 second increments, stirring each time so as not

to scorch.  At the end, let the heat of the chocolate finish

melting the remaining chips, stirring until smooth.  Paint the

inside of the cooled cones with the chocolate, dipping the

tops in the chocolate.  Put in the fridge to set the chocolate.

Put the fruit in the blender or food processor and puree.

Press through a sieve to remove the seeds.  You should

have a scant 1/2 C. puree. 

Whip the cream until soft peaks form, then add the powdered

sugar until firm peaks.  By hand, blend in the puree.

Place the whipped cream in a pastry bag with a large star tip.

Pipe into the cones.  Refrigerate.

Makes about 24.

Take one and enjoy it during your holiday preparations.

Just a few pink shots from our

Thanksgiving in Cabo. 

We enjoyed perfect weather in a perfect setting.

                                                      

I will be posting this with

Pink Saturday

Just Something I Whipped Up Monday

International Cookie Party

12 Weeks of Christmas Cookies

Foodie Friday

Saturday Swap