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Magnolia Lace Trumpets


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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.

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