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Magnolia Lace Crumpets

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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.  

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