Magnolia Lace Trumpets

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This recipe is amazing. there are sooo many great thing in it luv it

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I liked these cookies, but the amount of fat in them kind of grossed me out. The trumpets are hard to form, but if you handle them the right way then they were fine, although they sort of open again if you don't do it right.
These were okay cookies, but i felt like they contain way too much fat.

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I made lace cookies as a child and they're the easiest thing to make on the planet!!! When I saw Ms. Paula Deen make this filling for these lace cookies, I was like "hell to the yeah!" I wanted a "filling" recipe like this for a long time. Now I make this filling as an iceing for my cupcakes and cakes. I also make chocolate by adding cocoa. The whole thing is addictive and fattening! YAY!

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I was looking for a recipe for edible "bowls" when I found this. I increased the amount from 1 tsp to 1 Tbl and put 2 to a sheet. I lined the pan with parchment and no need to grease with the amount of butter in the recipe. Bake time for me was about 7 min...making sure the inside was also browned was important. Letting the cookie cool slightly (about 30 secs to a min made them easier to handle...and I never touched them with my fingers. A thin , wide spatula and offset spatula helped to manipulate the cookie to the form. I turned a small bowl upside down and placed the warm cookie over it . It took a little experimenting with the shape bowl I needed but I found that a small bowl (about 3" across the top worked well ...I tried using a footed parfait also, this makes a taller bowl but tends to stretch out the cookie more. There was still time to pat and mold the cookie over the bowl to make a flat bottom. Once cool they easily remove from the mold. We needed them for home-made ice cream so I plan on coating with a thin layer of chocolate to "seal" the holes. This might not be a problem with store bought ice cream. As someone else mentioned..there is a LOT of butter that drips out and off...I did not have a problem with this but did put them on paper towels to absorb the excess and wiped off the parchment each time I put a new batch in. It's rich, yes...but for a special occasion is a beautiful presentation. I don't think I'll ever try the filling...much prefer the ice cream idea to the shortening! Another similer recipe said that they could be frozen for up to 3 months...I plan on trying that too.

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The cream is terrible.All you can taste is lard.The trumpet is hard to make and time consuming but it is very good .I only had about 3 turn out and then I lost patience.

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Oh wow. If you figure out how to do this you can really make some delicious cookies.

I opted for just checking on the 'golden brown' bit, ignoring 9 to 10 minutes -- way too long, left me with a burnt mess. Instead I followed Erin's suggestions: when I took them out at golden brown, waiting about a minute and then using a spatula to roll them into tubes made them way easier to handle. Less hand burning, more dericious foods. I am oily as all get out, though, but that's probably from picking up greased spoons (mallets, spatulas that I used as molds.

Don't be put off by the negative comments -- even if you just screw up, it's worth it cause these things are delish. Probably gonna fill these suckers with straight up whipped cream but imagining them warm with ice cream makes me drool.

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These are definately NOT easy to make. I am not a novice baker, and I found these to be ridiculous. The batter has to cool a minute before you can form them or it tears, and once you DO get something that vaguely resembles a trumpet, they are incredibly brittle, and end up full of holes. The batter itself was easy enough to make, and isn't disgusting which is the only reason I rated this with two stars.

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This recipe reminds me of brandy snaps When I worked as a pastry chef at THE AUSTRALIAN CLUB I used to make Brandy Snaps for the sweets trolley. Sometimes you roll them around the handle of a wooden spoon I didn't bother I either left them as flat circles, used 3 & layered with whipped cream & strawberries. If I felt creative I took Brandy Snaps off tray while hot enough too handle & shaped into fluted cups & filled them with Fresh fruit and whipped cream on the side

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I love making these cookies. They always impress people for the holidays. You can tint the cream red for Valentines Day for your sweethearts or green for St. Patricks Day or whatever you want. A sprinkling of edible glitter is wonderful for the Christmas holidays. I agree that these cookies are for a more experenced baker because of the molding of the trumpets. That can be somewhat tricky and if you're not use to hot sugar, ouch. As far as the cookie being greasy. I don't think so. If your silpat gets greasy between uses, don't you gently wipe it off if there is a build up of anything? I do, As far as the filling goes, well I never had any problems with it. Yes it's gritty, no I didn't use all the crisco called for, yes I tweaked and yes, 99.9% of the people eating the cookies loved the gritty texture of the sugar in the filling combined with the snappy texture of the ginger in the cookie. This cookie is a beautiful presentation, different tasting all around experence, its one I've added to my growing assortment of yearly holiday cookies and one that is asked for and I'm happy to comply and impress. Thanks Paula!

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My family really loves these cookies. They are alot of work. I use connolli molds and the cookies are easy to roll and slide off when the cool just for a minute. The trumpet mold was impossible to find. I just fill the cookie from each end and they are very pretty with the cream coming from each end. My cream is never gritty because I'm pretty careful to be sure the milk is very hot and add slowly. I think I'll make some today!