Magnolia Lace Trumpets With Chocolate Cream Cheese Filling

• 12 cup sugar
• 12 cup butter
• 13 cup dark corn syrup
• 34 cup all-purpose flour
• 12 teaspoon ground ginger
• 1 tablespoon irish cream (optional)
• 1 (3 ounce) package cream cheese
• 3 tablespoons milk
• 2 cups sifted confectioners' sugar
• 2 ounces unsweetened chocolate, melted
• salt

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.
4. Cook mixture over low heat until butter melts; remove from heat.
5. Stir together flour and ginger; add dry mixture to butter mixture, mixing well.
6. Stir in liqueur, if desired.
7. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
8. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
9. Bake in oven for 9 to 10 minutes, or until bubbly and golden brown.
10. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone.
11. When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
12. FILLING: Soften cream cheese in milk.
13. Add sugar, 1 cup at a time, blending after each addition.
14. Add melted chocolate and salt.
15. Beat until smooth.
16. Fill cookies with filling.
17. To store: Place unfilled cookies in a single layer in an airtight container; cover.
18. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months.
19. Thaw cookies and fill.
20. *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

sugar, butter, corn syrup, flour, ground ginger, irish cream, cream cheese, milk, sugar, chocolate, salt

Taken from www.food.com/recipe/magnolia-lace-trumpets-with-chocolate-cream-cheese-filling-188950 (may not work)