Christmas Cookies Recipes
Magnolia Lace Trumpets Recipe
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Magnolia Lace Trumpets
1/2 cup sugar
1/2 cup butter
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
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
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 (recommended: Crisco)
8 tablespoons (1 stick) butter
1 1/2 cups 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.
Yield: frosting for 30 cookies
Recipe courtesy Paula Deen
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