MAGNOLIA LACE TRUMPETS

By gaster16

Ingredients

• Filling:
• 1/2 cup sugar
• 1/2 cup butter
• 1/3 cup dark corn syrup
• 3/4 cup all-purpose flour
• 1 /.2 teaspoon ground ginger
• 1 tablespoon Irish Cream liqueur optional, 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

Preparation

Step 1

Line a cookie sheet with foil. Lightly grease the foil, set aside. In a medium saucepan combine sugar, butter, and 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 irish cream if desired.

Drop batter by rounded teaspoons 3-4 inches apart onto prepared cookie sheet. Bake only 2-3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.

Bake in preheated oven for 9-10 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.

Filling:

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.