Magnolia Lace Trumpets

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I admit I am a fan of 'impressing' people with my baking... that's why I tried this recipe in the first place. The trumpets are beautiful! I followed the recipe exactly and they turned out perfectly... I love to bake and do a lot of it, but I would not call these cookies 'easy'. For that matter, I wouldn't really call them 'cookies' either... they are more like a candy to me... Nonetheless, I had no problems with the trumpets getting soggy and the cream recipe I have been able to re-use in other pastries... I think a baker with a little more savvy would fare best with these cookies because there are some assumptions, like, if you are handling hot sugar, of course theres a chance you will burn you fingers and you have to understand that... I knew and just used rubber gloves to handle the hot trumpets. Anyway, these candies/cookies really are great... they are super sweet, crispy and creamy and impressive on a cookie table spread. Thanks again Paula!!

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I made these cookies for Thanksgiving and had so many requests that I made them again for Christmas. I followed the recipe to the 'T' and they turned out wonderful. I think it's best that you keep the Crisco part a secret...! I just whipped the heck out of the filling so that it wasn't gritty. People went nuts over them. One batch I left the ginger out of the cookie part of it and I think I liked it better without that ginger taste. People will be very impressed with these cookies!

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Now I gave these 5 stars because before I made these I came on here and read the reviews and made some changes. The cookie part I didnt change at all...I rolled one end around a wooden spoon and they fanned out beautifully. The changing of the recipe came in the filling. Most people on here were saying it was gritty/terrible. Well instead of the 1 1/2 cups of crisco...I used 1/2 c of crisco, 1 pound of cream cheese and about 1/4 of SALTED butter..and then used unsalted for the butter that was called for...I then added that with the sugar and added a packet of PUMPKIN SPICE pudding mix, a few hefty shakes of pumpkin pie spice, added the egg white and vanilla as it instructed and then finished the entire thing by folding in 8oz of cool whip....it was SO yummy...as I was filling the pastry bag I had people fighting to lick the spoon! I also would recommend filling them right before you serve them, the cookie tends to get soggy after a while. I think Paula would be proud of my "tweaks" :

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I have to admit, I'm not a Paula Deen fan; but I was channel surfing and saw her make these cookies & thought they looked cool, so figured I'd give them a try. I followed the recipe exactly. I used a silpat mat, and for shaping the cookies, I used a metal baster. I had no problems rolling the trumpets, nor had the problem with gritty filling or crisco'y taste that others mentioned. My problem was the trumpets (not filling were extremely greasy. After the first batch, I put them on paper towels to try to absorb the extra grease. Didn't really work. I would have given these a 1 star, but I put them in the refrigerator overnight & the next day they were much better tasting, so I upped this to 2 stars. I love the trumpet shape idea, guess I'll have to do some searching to find a less greasy recipe.

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I was going to give it zero stars, but that wasn't an option. The making of the cones was such a failure we weren't able to make it to the filling (fortunately, judging by the other reviews. As I type this with my burnt fingers, I worry about my LDL cholesterol from the fragments of broken 'cookie' I consumed. Omg were they greasy, and they didn't even taste good. I have had some pretty bad cookie experiences with what my mother decides to try, but this is by far the worst. Don't waste your time; try something else!

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Unfortunately I cannot trust anymore of Paula's recipes. I took the time to make this filling recipe first because I was looking for something that would work in these and on my caramel cups, the icing recipe I use for the caramel cups is a pain, this filling recipe was horrible, I am so upset as I am loosing precious baking time to have to figure out what to do with this crisco yuck and an 8 month old crawling at my feet. Last time I wasted so much money trying her recipe and it was gross. I wish I had read these reviews first, I would never have even attempted this and would have made my other harder frosting recipe which the family Loves. My sugar dissolved after adding the hot milk, but tastes just like I bit into a stick of butter and I even added more vanilla, yuck.

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I was about to make these and read the reviews. I thought everyone was silly talking about the sugar not dissolving. All you have to do is beat it longer...NOT! The filling really did have no taste. I at first added some marshmallow cream...then I added more vanilla....then I added some powdered sugar....then I added an instant vanilla pudding mix, using half the milk called for. EVERYONE, I think you would have better luck using the filling for Paula's Two Brothers' Chocolate Gobs. It is more like the original frosting for the Waldorf Astoria Red Cake. I haven't made it, but it sounds a lot like that frosting, which I have made many times. Good luck!

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I just watched the show, I'm very excited to try to make them. I read the reviews, it doesn't sound easy to make those trumpets but I want to try.
I'm not crazy about the filling, I will try "dulce de leche" instead. Less work and very yummy! And presentation is A++++++++++++++

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This was a very rich lovely cookie with excellent texture contrast and flavor.. However, I did substitute cream cheese for most of the shortening. The first time i made them my filling was a little too soft to hold the shape out of the piping bag but the second time i used a little bit more shortening and refrigerated the filling for a while before filling. And these are also at their absolute best the first day so don't plan to make these for an event several days ahead, but they will be e cowd pleaser. I also made them a bit smaller and so I cooked them a little shorter time. Since they are so rich I much prefer it in little bites than in a large overwhelming amont of sugar. But, Regardless, they were excellent!

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Once you're done and the cookies are filled, you're happy to made the effort. It does take patience and time though, as these aren't your run-of-the-mill drop cookies.

They can be oily, so have plenty of paper towels handy. I wiped up the extra oil on the pan between batches, and I drained the rolled cookies on the paper towels as well. I didn't line my baking sheet with foil ~ I used a silicon mat, and it worked great.

Give the cookies a little time to cool before attempting to wrap them. You can resoften them if necessary. I didn't have metal cones, so I used the bottoms of plastic champagne flutes.

I also didn't use Paula's filling, instead substituting 8 oz. mascarpone cheese, 3 T sugar, 1 t. milk and either 1/2 t. of vanilla, almond or peppermint extract. After we filled the trumpets, we sprinkled them with colored sugar. :o Very pretty and pretty yummy too.