Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

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

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

Ingredients

• Cookies

• 1⁄2 cup granulated sugar
• 1⁄2 cup salted butter
• 1⁄3 cup dark corn syrup
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon ground ginger
• 1  tablespoon irish cream

• Filling

• 1 1⁄2 cups vegetable shortening
• 1⁄2 cup salted butter
• 1 1⁄2 cups granulated sugar
• 1  large  egg white
• 2  teaspoons vanilla extract
• 1⁄2 cup 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.