Magnolia Lace Trumpets

Name: Magnolia Lace Trumpets
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters butter; 8 Tbsps (1 stick) butter; 79 milliliters dark corn syrup; 1 egg white; 177 milliliters all-purpose flour; 1 teaspoons ground ginger; 1 Tbsp Irish Cream Liqueur, optional; 118 milliliters hot milk; 355 milliliters solid shortening (recommended: Crisco); 118 milliliters sugar; 355 milliliters sugar; 2 teaspoons vanilla extract

Magnolia Lace Trumpets might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 1g of protein, 17g of fat, and a total of 224 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 30. A mixture of sugar, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 19 minutes.

Instructions

Preheat oven to 350 degrees F.

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Oven

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).

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Baking Sheet

Aluminum Foil

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.

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Irish Cream

Butter

Ginger

All Purpose Flour

Sugar

Syrup

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Sauce Pan

Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.

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Baking 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.*

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Oven

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. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling.

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Wrap

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Baking Sheet

Wooden Spoon

Wire Rack

Oven

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.

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*If cookie gets too brittle to roll, run back in the oven for a minute to soften.

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Roll