Welcome! Subscribe now to view all shows. Login / Learn More
 

Magnolia Lace Trumpets Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
30 cookies Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
30 cookies Servings
$ /Serving

Magnolia Lace Trumpets Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
30 cookies Servings
$ /Serving

Ingredients

  • 1 tablespoon Irish cream liqueur, optional
  • 1/2 teaspoon ground ginger
  • 3/4 cup all-purpose flour
  • 1/3 cup dark corn syrup
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 cups Crisco shortening
  • 1 egg white
  • 2 teaspoons vanilla
  • 1/2 cup hot milk

Preparation

Preheat oven to 350 degrees F.

Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).

In a medium saucepan combine sugar, butter, and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in Irish Cream, if desired.

Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.*

Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling.

To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for a minute to soften.

Filling:

Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat oven to 350 degrees F.

Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).

In a medium saucepan combine sugar, butter, and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in Irish Cream, if desired.

Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.*

Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling.

To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for a minute to soften.

Filling:

Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product