Magnolia Lace Trumpets With Vanilla Cream Cheese Filling - cooking recipe

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
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

Preparation

Preheat oven to 350 degrees F.
Line a cookie sheet with foil; grease foil well.
Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.
Cook the mixture over low heat until the butter melts; remove from the heat.
Mix the flour and ginger in a bowl.
Add to the butter mixture, stirring well.
Stir in the liqueur, if desired.
Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
(Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
(If a cookie gets too brittle to roll, return to the oven for 1 minute.).
Once set, slide the cookie off the handle and cool on a wire rack.
Make the filling: Using a mixer, cream the shortening and butter in a bowl.
Add the sugar and beat well.
Add the egg white and vanilla; beat thoroughly.
Add the hot milk, 1 T at a time, and beat until creamy.
Scrape into a pastry bag fitted with a star tip and fill the cookies.