More Great Recipes: Cookies | Dessert

Magnolia Lace Trumpets


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 cup sugar
1 stick butter
1/3 cup dark corn syrup
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 tablespoon Irish cream liqueur, optional
Cream Cheese Filling, recipe follows
Original Filling:
1 1/2 cups solid shortening (recommended: Crisco)
8 tablespoons (1 stick) butter
1 1/2 cups sugar
1 egg white
2 teaspoons vanilla extract
1/2 cup hot milk
Alternate Filling:

Chocolate Cream Cheese Filling
1 (3-ounce) package cream cheese
3 tablespoons milk
2 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
Salt


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 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 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.


Original 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.


Alternate Filling:


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. Put into pastry tube with star tip and fill cookies.


Pairs Well With


Notes

from Paula Deen

Maizey - I have made similar cookies which were called Lace Cookies. Yes, they are a bit fussy but they look so good as a dessert after a meal and you can use cannoli filling or just about anything in them. I did mine with a chocolate type filling (cocoa added to a cream filling) and sprinkled with powdered sugar. I wouldn't put these on a cookie tray. They are great made larger than the recipe suggests with a dab of whipped cream beside them. Marlene

I posted the recipe; but haven't attempted them. They seem too fussy for me; although I think they would be delicious.
If anyone tries them let me know what you think.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11135 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter