MrsH
08-08-2007, 08:11 PM
Mike and I made these cookies one year for Christmas. We used the original filling. We saw these on a Paula Deen cooking show and they looked so delicious. They were really good. I think we might try to make them again, using her new filling Chocolate Cream Cheese Filling. Mmmmmmm
Magnolia Lace Trumpets
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
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:
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
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
1 (3-ounce) package cream cheese
3 tablespoons milk
2 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
Salt
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.
Magnolia Lace Trumpets
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
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:
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
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
1 (3-ounce) package cream cheese
3 tablespoons milk
2 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
Salt
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.