Magnolia Lace Trumpets with Chocolate Cream Cheese Filling

Recipe Courtesy Paula Deen
Yield: 30 pieces

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.

 

Recipe Source: http://www.foodnetwork.com/recipes/paula-deen/magnolia-lace-trumpets-with-chocolate-cream-cheese-filling-recipe/index.html