MAGNOLIA LACE TRUMPETS WITH VANILLA CREAM CHEESE FILLING

Steps:

• Preheat oven to 350 degrees F.
• Line a cookie sheet with foil; grease foil well.
• 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.
• 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, 3-4 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, 9-10 minutes.
• 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.
• 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 T at a time, and beat until creamy.
• Scrape into a pastry bag fitted with a star tip and fill the cookies.