Magnolia Lace Trumpets

By norsegal8

Ingredients

• COOKIES:
• 1/2 cup sugar
• 1/2 cup unsalted butter
• 1/3 cup dark corn syrup
• 3/4 cup all-purpose flour
• 1/2 tsp. ground ginger
• 1 Tbsp. Bailey's Irish Creme liqueur
• FILLING:
• 1 1/2 cup crisco
• 8 Tbsp. unsalted butter
• 1 1/2 cup sugar
• 1 egg white
• 2 tsp. vanilla
• 1/2 cup hot milk

Preparation

Step 1

Preheat the oven to 350 degrees.

Line a cookie sheet with foil. Lightly grease the foil.

In a medium saucepan combine the sugar, butter and syrup. Cook the mixture over low heat until the butter melts. Stir together the flour and ginger; add to the butter mixture, mixing well. Add the Irish Creme.

Drop the batter by rounded teaspoonfuls 3 to 4 inches apart on the prepared cookie sheet. Bake only 2 or 3 cookies at a time.

Bake in a preheated oven for 9 to 10 minutes until bubbly and golden brown. Remove from the oven and shape each cookie around a cone. Fill the cookies with filling.

FILLING:
Cream together the shortening and butter. Add the sugar and beat well.

Add the egg white and vanilla, beat thoroughly. Add the hot milk, one tablespoon at a time, and beat until creamy.

Use a pastry tube to fill cookies.