Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

Ingredients

Cookies

• 1/2 cup granulated sugar
• 1/2 cup salted butter
• 1/3 cup dark corn syrup
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1 tablespoon irish cream (optional)

Filling

• 1 1/2 cups vegetable shortening
• 1/2 cup salted butter
• 1 1/2 cups granulated sugar
• 1 large egg white
• 2 teaspoons vanilla extract
• 1/2 cup milk, heated

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Line a cookie sheet with foil; grease foil well.

3. 3

   Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.

4. 4

   Cook the mixture over low heat until the butter melts; remove from the heat.

5. 5

   Mix the flour and ginger in a bowl.

6. 6

   Add to the butter mixture, stirring well.

7. 7

   Stir in the liqueur, if desired.

8. 8

   Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.

9. 9

   (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).

10. 10

    Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.

11. 11

    Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.

12. 12

    (If a cookie gets too brittle to roll, return to the oven for 1 minute.).

13. 13

    Once set, slide the cookie off the handle and cool on a wire rack.

14. 14

    Make the filling: Using a mixer, cream the shortening and butter in a bowl.

15. 15

    Add the sugar and beat well.

16. 16

    Add the egg white and vanilla; beat thoroughly.

17. 17

    Add the hot milk, 1 T at a time, and beat until creamy.

18. 18

    Scrape into a pastry bag fitted with a star tip and fill the cookies.