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Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

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“This recipe is from Paula Deen from the recent issue of Food Network Magazine.”
2hrs 30mins
30 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with foil; grease foil well.
  3. Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.
  4. Cook the mixture over low heat until the butter melts; remove from the heat.
  5. Mix the flour and ginger in a bowl.
  6. Add to the butter mixture, stirring well.
  7. Stir in the liqueur, if desired.
  8. Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
  9. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
  10. Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
  11. Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
  12. (If a cookie gets too brittle to roll, return to the oven for 1 minute.).
  13. Once set, slide the cookie off the handle and cool on a wire rack.
  14. Make the filling: Using a mixer, cream the shortening and butter in a bowl.
  15. Add the sugar and beat well.
  16. Add the egg white and vanilla; beat thoroughly.
  17. Add the hot milk, 1 T at a time, and beat until creamy.
  18. Scrape into a pastry bag fitted with a star tip and fill the cookies.

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