Magnolia Lace Trumpets

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 30 cookies
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For the cookies:

1/2 cup sugar

1 stick salted butter

1/3 cup dark corn syrup

3/4 cup all-purpose flour

1/2 teaspoon ground ginger

1 tablespoon Irish cream liqueur (optional)

For the filling:

1 1/2 cups vegetable shortening

1 stick salted butter

1 1/2 cups sugar

1 large egg white

2 teaspoons vanilla extract

1/2 cup milk, heated


  1. Preheat the oven to 350. Line a cookie sheet with foil; grease foil well.
  2. Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup. Cook the mixture over low heat until the butter melts; remove from the heat.
  3. Mix the flour and ginger in a bowl. Add to the butter mixture, stirring well. Stir in the liqueur, if desired. Drop the batter by rounded teaspoonfuls, 3 to 4 inches apart, onto the prepared cookie sheet. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool.) Bake until the cookies spread and are bubbly and golden brown, 9 to 10 minutes.
  4. Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon. (If a cookie gets too brittle to roll, return to the oven for 1 minute.) Once set, slide the cookie off the handle and cool on a wire rack.
  5. Make the filling: Using a mixer, cream the shortening and butter in a bowl. Add the sugar and beat well. Add the egg white and vanilla; beat thoroughly. Add the hot milk, 1 tablespoon at a time, and beat until creamy. Scrape into a pastry bag fitted with a star tip and fill the cookies.