Magnolia Lace Trumpets
By Paula DeenJUMP TO RECIPE
- 1 tablespoon (optional) Irish cream liqueur
- 1/2 teaspoon ground ginger
- 3/4 cup all purpose flour
- 1/3 cup dark corn syrup
- 1/2 cup plus 8 tablespoons for filling butter
- 2 cups divided sugar
- 1 1/2 cups shortening
- 1 egg white
- 2 teaspoons vanilla
- 1/2 cup hot milk
Preheat oven to 350 °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 1/2 cup sugar, 1/2 cup 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.
Cream together shortening and 8 tablespoons butter. Add 1 1/2 cup 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. Makes about 30 cookies.