½ c. sugar
½ c. butter
1/3 c. dark corn syrup
¾ c. all-purpose flour
½ tsp. ground ginger
1 TB. Irish Cream liqueur (optional)
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with foil. Lightly grease the foil; se 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.
Drop batter by rounded teaspoons 3-4 inches apart onto the prepared cookie sheet. Bake only two or three cookies at a time.
Bake in preheated oven for 9-10 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 metal cone; cool on a wire wrack. Fill cookies with filling.
To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temp. in a cool, dry place for up to 3 days or freeze for up to 3 months. Thaw cookies and fill.
Filling:
1 ½ c. Crisco
8 Tb. Butter (1 stick)
1 ½ c. sugar
1 egg white
2 tsp. vanilla
½ c. hot milk
Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla. Beat thoroughly. Add hot milk 1 TB at a time and beat until creamy.