Magnolia Lace Trumpets With Chocolate Cream Cheese Filling |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Another Paula Deen recipe from her new show Paula's Party . These looked so irresistible that I had to get the recipe! I should be making these soon, but have not tried them yet. Ingredients:
1/2 cup sugar |
1/2 cup butter |
1/3 cup dark corn syrup |
3/4 cup all-purpose flour |
1/2 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 |
Directions:
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. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well.
4. Stir in liqueur, if desired.
5. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
6. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
7. Bake in 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.
8. When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
9. FILLING: Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.
10. Fill cookies with filling.
11. 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.
12. *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
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