Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

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READY IN: 2hrs 30mins
SERVES: 30
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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