Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

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READY IN: 2hrs 30mins
Recipe by Lainey39

This recipe is from Paula Deen from the recent issue of Food Network Magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with foil; grease foil well.
  3. Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.
  4. Cook the mixture over low heat until the butter melts; remove from the heat.
  5. Mix the flour and ginger in a bowl.
  6. Add to the butter mixture, stirring well.
  7. Stir in the liqueur, if desired.
  8. Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
  9. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
  10. Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
  11. Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
  12. (If a cookie gets too brittle to roll, return to the oven for 1 minute.).
  13. Once set, slide the cookie off the handle and cool on a wire rack.
  14. Make the filling: Using a mixer, cream the shortening and butter in a bowl.
  15. Add the sugar and beat well.
  16. Add the egg white and vanilla; beat thoroughly.
  17. Add the hot milk, 1 T at a time, and beat until creamy.
  18. Scrape into a pastry bag fitted with a star tip and fill the cookies.

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