Photo: Magnolia Lace Trumpets with Chocolate Cream Cheese Filling Recipe
Ingredients
- 1/2 cup sugar
- 1 stick butter
- 1/3 cup dark corn syrup
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1 tablespoon Irish cream liqueur, optional
- Cream Cheese Filling, recipe follows
Directions
Preheat oven to 350 degrees F.
Line a cookie sheet with foil. 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. Stir in liqueur, if desired. 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*.
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. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. 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.
*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
Chocolate Cream Cheese Filling:
- 1 (3-ounce) package cream cheese
- 3 tablespoons milk
- 2 cups sifted confectioners' sugar
- 2 ounces unsweetened chocolate, melted
- Salt
Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.
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By Kingdom Defender
usa
on March 17, 2012
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These were great for our St. Patrick's Day party!
Thanks!
By michelle2pike_1...
Sharpsburg, 49
on January 05, 2010
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I make these every so often and everyone who eats them raves about it.
I have a sil pat that I use that makes the cookie not stick but you do have to work fast to get it off there and to shape it around the form.
Once you do a couple you get the hang of it but these are time intensive as you can only make 2 at a time in the oven anymore than that and they harden up on you quick.
I know some people on here have said that they don't like the chocolate because it tastes like frosting but hey that's allright with me I love it.
Another good one Paula!
By btrevoryoung_12...
Nowhere, 40
on December 14, 2009
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Instead of rolling these up into a cone, try baking smaller cookies (1/2 - 1 teaspoon of batter each and leaving them flat. Flat magnolia lace cookies (you can't call 'em "trumpets" anymore can be served plain or dipped in white chocolate and sprinkled with holiday sprinkles (or even crushed candy canes for a peppermint flavor.
Also, you can make up the batter, then let it cool and separate it into marble-size balls and freeze the balls. Pull them out later, however many you want to cook. It might take a minute or two longer to bake the cookies from a frozen state.
I substitute cinnamon and vanilla for the ginger and the Irish Cream Liqueur, and they taste great. I also cut the butter to 6 Tablespoons (3/4 of a stick, and it worked fine.
I'm going to try using a variety of flavors this year. I have some orange and banana extract in my pantry that I'll never use - think I'll try replacing the vanilla with one or both of those. I'm also wondering if white chocolate can be colored with food coloring, just so guests can visually identify the flavor.
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