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.