Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line a cookie sheet with foil; grease foil well.
• 3 make the cookies: in a medium saucepan, combine the sugar, butter and corn syrup.
• 4 cook the mixture over low heat until the butter melts; remove from the heat.
• 5 mix the flour and ginger in a bowl.
• 6 add to the butter mixture, stirring well.
• 7 stir in the liqueur, if desired.
• 8 drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
• 9 (bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
• 10 bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
• 11 working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
• 12 (if a cookie gets too brittle to roll, return to the oven for 1 minute.).
• 13 once set, slide the cookie off the handle and cool on a wire rack.
• 14 make the filling: using a mixer, cream the shortening and butter in a bowl.
• 15 add the sugar and beat well.
• 16 add the egg and vanilla; beat thoroughly.
• 17 add the hot milk, 1 t at a time, and beat until creamy.
• 18 scrape into a pastry bag fitted with a star tip and fill the cookies.