Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

Submitted by CookingONTheSide

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

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Yields: 30 cookies
• Serves: 30

ingredients

• Cookies

• 118.29 ml granulated sugar
• 118.29 ml salted butter
• 78.78 ml dark corn syrup
• 177.44 ml all-purpose flour
• 2.46 ml ground ginger
• 14.79 ml irish cream

• Filling

• 354.88 ml vegetable shortening
• 118.29 ml salted butter
• 354.88 ml granulated sugar
• 1 large egg white
• 9.85 ml vanilla extract
• 118.29 ml milk, heated

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.