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Magnolia Lace Trumpets (Paula Deen) Recipe

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Magnolia Lace Trumpets (Paula Deen)
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Ingredients
13
Count
Nutrition
302
Calories
Total time
19
Minutes
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Ingredients:

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 tsp ground ginger
  • 1 tbsp irish cream liqueur , optional
  • filling, recipe follows
  • 8 tbsp (1 stick) butter
  • 1 1/2 cups sugar
  • 1/2 cup hot milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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).
  3. 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.
  4. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie 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.*
  5. 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.
  6. 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.
  7. *If cookie gets too brittle to roll, run back in the oven for a minute to soften.
  8. Filling:
  9. Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.
  10. Yield: frosting for 30 cookies
  11. Prep Time: 10 minutes
  12. Ease of Preparation: Easy
  13. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.22 Kcal (1265 kJ)
Calories from fat 248.86 Kcal
% Daily Value*
Total Fat 27.65g 43%
Cholesterol 73.45mg 24%
Sodium 13.63mg 1%
Potassium 23.79mg 1%
Total Carbs 13.82g 5%
Sugars 11.22g 45%
Dietary Fiber 0.14g 1%
Protein 0.95g 2%
Vitamin A 0.3mg 11%
Calcium 14.2mg 1%
Amount Per 100 g
Calories 552.28 Kcal (2312 kJ)
Calories from fat 454.77 Kcal
% Daily Value*
Total Fat 50.53g 43%
Cholesterol 134.22mg 24%
Sodium 24.91mg 1%
Potassium 43.46mg 1%
Total Carbs 25.26g 5%
Sugars 20.5g 45%
Dietary Fiber 0.25g 1%
Protein 1.74g 2%
Vitamin A 0.6mg 11%
Iron 0.1mg 0%
Calcium 26mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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