Magnolia Lace Trumpets With Vanilla Cream Cheese Filling

• Cookies
• 1/2 cup granulated sugar
• 1/2 cup salted butter
• 1/3 cup dark corn syrup
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1 tablespoon irish cream
• Filling
• 1 1/2 cups vegetable shortening
• 1/2 cup salted butter
• 1 1/2 cups granulated sugar
• 1 large egg white
• 2 teaspoons vanilla extract
• 1/2 cup milk, heated

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.

cookies, granulated sugar, butter, corn syrup, allpurpose flour, ground ginger, irish cream, filling, vegetable shortening, butter, sugar, egg white, vanilla, milk

Taken from www.food.com/recipe/magnolia-lace-trumpets-with-vanilla-cream-cheese-filling-337882 (may not work)