STREAMING NOW: Simply Nigella

Magnolia Lace Trumpets With Chocolate Cream Cheese Filling

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another Paula Deen recipe from her new show "Paula's Party". These looked so irresistible that I had to get the recipe! I should be making these soon, but have not tried them yet.”
READY IN:
2hrs 30mins
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with foil.
  3. 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.
  4. Stir in liqueur, if desired.
  5. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
  6. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
  7. 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.
  8. When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
  9. 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.
  10. Fill cookies with filling.
  11. 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.
  12. *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: