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Magnolia Lace Trumpets with Chocolate Cream Cheese Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
30 pieces Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
30 pieces Servings
$ /Serving

Magnolia Lace Trumpets with Chocolate Cream Cheese Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
30 pieces 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 stick butter
  • 1/2 cup sugar
  • 1 (3-oz) package cream cheese
  • 3 tablespoons milk
  • 2 cups sifted confectioners' sugar
  • 2 oz unsweetened chocolate, melted
  • salt

Preparation

Preheat oven to 350 degrees F.

Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn 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 liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake 2 or 3 cookies at a time, because you must work quickly, to form the cones before they cool and become brittle*.

Bake in 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 1 minute to soften.

Chocolate Cream Cheese Filling:

Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

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Preparation

Preheat oven to 350 degrees F.

Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn 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 liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake 2 or 3 cookies at a time, because you must work quickly, to form the cones before they cool and become brittle*.

Bake in 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 1 minute to soften.

Chocolate Cream Cheese Filling:

Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product