Its tea time in the South. The spring table is set with beautiful Irish linens and the finest, frilliest china. Above us we can see the large oaks and magnolias are dripping with southern charm, also known as spanish moss. The afternoon sun is shining (but not in our eyes :) and a cool breeze blows in from the coast. The perfect day to enjoy a Paula Deen specialty known as Magnolia Trumpets.
1/3 cup dark corn syrup
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 tablespoon Irish Cream Liqueur, optional
Filling, recipe follows
Preheat oven to 350 degrees F.
Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).
In a medium saucepan combine sugar, butter, and 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 Irish Cream, 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 preheated 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 a minute to soften.
1 1/2 cups solid shortening (Crisco)
8 tablespoons (1 stick) butter
1 1/2 cups sugar ( I would recommend powdered sugar)
1 egg white
2 teaspoons vanilla extract
1/2 cup hot milk
Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.