Magnolia Lace Trumpets Recipe - Cooking Index
Magnolia Lace Trumpets Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 99g / 3.5oz | Butter |
| 1/3 cup | 109g / 3.8oz | Dark corn syrup |
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1 tablespoon | 15ml | Irish Cream Liqueur - (optional) |
| Filling = | ||
| 1 1/2 cups | 297g / 10oz | Solid shortening |
| = (Crisco recommended) | ||
| 8 tablespoons | 120ml | Butter - (1 stick) |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1 | Egg white | |
| 2 teaspoons | 10ml | Vanilla extract |
| 1/2 cup | 118ml | Hot milk |
Preheat oven to 350 degrees. Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).
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 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 preheated 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. If cookie gets too brittle to roll, run back in the oven for a minute to soften. 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.
This recipe yields 30 cookies.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B13) - from the TV FOOD NETWORK
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