Friday, December 24, 2010

Magnolia Lace Trumpets

This is Christmas tale of the Grinch (aka, the aluminum foil) who almost stole the lace trumpets:

My mother found a recipe that she has been wanting to make for quite awhile, but was a little hesitant due to the complexity of the instructions.  I decided that our baking marathon was the perfect time to experiment with these little cuties.
So, we purchased the necessary ingredients and our endeavor began.  We followed the instructions perfectly that Paula Dean gave on the food network website: placing two rounded tablespoons of batter on a cookie sheet lined with lightly greased aluminum foil (we thought two was good enough since you have to work so quickly to shape them before they cool and set).  We set the oven timer for 10 minutes, and then we waited in anticipation to see our beautiful creations!  When the timer sounded, we took the cookies out and realized that while the edges were done, the centers were still a gooey mess. Back into the oven they went for 2 more minutes.  Finally, the cookies were done, it was time to shape them into trumpets. We worked quickly trying to free the crisp, beautiful looking cookies from their aluminum foil captive,  but much to our dismay the cookies were simply stuck.  Had we not greased the foil enough? Perhaps not.
So we tried again, this time giving that foil a hefty greasing. 12 minutes later...two more magnificent cookies! We were sure that extra oil would do the trick, we slowly started to peel the cookies away from the aluminum foil, as not to tear these delicate beauties. "Slowly" is the key word here.  You see, we had to be so careful with them that by the time we got the cookies off the foil, we had Magnolia Lace Tacos...Feliz Navidad!
It was apparent, that the greasing technique was not the problem. In fact it was the grinchy aluminum foil that was not cooperating! So, I said to my mother, "screw the aluminum foil, we are using parchment paper."  Batch number three, in the oven and 12 minutes later we had two lovely little cookies that slide off their parchment paper with ease and were quickly shaped into the gorgeous lace trumpets you see above!  God bless the person who invited parchment paper!  What a genius! So, after all that hassle, we finally had it figured out, and we were able to save the Christmas Lace Trumpets :)

So some tip before I share this recipe:
1. this should be obvious, but don't use aluminum foil, you will want to pull your hair out
2. use the baileys, we did not. The cookies were good, but I think that would be magnificent with that added ingredient
3. I only recommend making one or two cookies at a time.  We were only able to shape one each before they set.
4. While you are baking these cookies have another no bake recipe on hand that you can be doing in the kitchen at the same time. We made oreo balls while we were waiting on our two cookies at time to bake.
5. Please don't be scared off by my story, this really are fun little creations and they make a beautiful holiday presentation!


For the cookies:
1/2 cup sugar
1/2 cup butter
1/3 cup dark corn syrup
3/4 cup all-purpose flour
1/2 tsp. ground ginger
1 Tbsp. Irish cream liqueur

Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside 
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.
For the filling:

1 1/2 cups solid shortening
8 Tbsp. butter (1 stick)
1 1/2 cups sugar
1 egg white
2 Tsp 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.

Baker's Notes:
* If your cookies become brittle before you get them shaped, you can pop them bake in the oven for a minute to soften them. Just be careful not to burn them
**The original recipe calls for Vanilla extract.  I personally think almond extract will make these cookies taste much better, especially for the holiday season

Storage: 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.

1 comment:

  1. Shall we try to bake them again next year? lol

    Such a fun day of baking and these beautiful, delicate cookies did cause us some trouble, but lots of laughs and fun!