Set the oven temperature at 350°F and line a baking sheet with a Silpat mat or parchment paper. (See Note)

Wrap the ice cream cones in a square of aluminum foil, spray lightly with oil spray and set aside. (If your using horn molds then just spray the molds with oil).

Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high while stirring constantly. Bring the mixture just to a boil and remove the saucepan from the heat.

Stir in the flour, salt, vanilla, and chopped pecans. Let the batter sit and cool for 5 minutes as it will thicken up and be easier to scoop in equal portions.

We used a level scoop from the smallest ice cream/cookie scoop. The small cookie scoop made 12 cookies about 4-inches in diameter. 

Drop the batter onto a sheet pan lined with a Silpat mat, or parchment paper and bake for 9-11 minutes, until evenly light brown. They will begin to spread and look lacy after baking for 5-6 minutes. Turn the bake sheet half-way during cooking for even baking. 

Transfer the baking sheet to the countertop and allow the cookies to cool for a minute and firm up enough to handle. 

Use a thin spatula to flip the cookie over, but keep it on the Silpat mat and place a foil-wrapped cone on the cookie. Lift the edge of the cookie and begin shaping it around the cone. (See Note)

Transfer the cone-covered horn to a cooling rack, or stand it up on a plate to cool before removing from the cone.

The horns will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.

In a mixing bowl, beat the mascarpone and sugar together until well blended and smooth. Add the cream and whip to soft peaks. Add 2 small drops of the lavender oil. Blend to incorporate, taste and add additional drops to achieve a light, ‘barely-there lavender’ flavor.  Continue to whip the cream to stiff peaks.

Pipe or spoon the lavender cream into the lacy horns and garnish with fresh or dried lavender buds.