Magnolia Lace Trumpets With Chocolate Cream Cheese Filling Recipes

MAGNOLIA LACE TRUMPETS WITH CHOCOLATE CREAM CHEESE FILLING

Steps:

• Preheat oven to 350 degrees F.
• Line a cookie sheet with foil.
• In a medium saucepan, combine sugar, butter, and corn 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 liqueur, 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 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.
• When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
• FILLING: Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.
• 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.
• *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

MAGNOLIA LACE TRUMPETS WITH VANILLA CREAM CHEESE FILLING

Steps:

• 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.