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- 1/2 cup granulated sugar
- 1/2 cup butter
- 1/3 cup dark corn syrup
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1 tablespoon Irish Cream Liqueur, optional
- 1 1/2 cups solid shortening (recommended: Crisco)
- 8 tablespoons (1 stick) butter
- 1 1/2 cups granulated sugar
- 1 egg white
- 2 teaspoons vanilla extract
- 1/2 cup hot milk
- Heat oven to 350 degrees F.
- Line a cookie sheet with foil. Lightly grease the foil; set aside (if you
don't grease the foil, the cookies will stick and be ruined).
- Batter: 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.
- 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 a minute to
- Filling: Cream together shortening and butter. Add sugar and beat well.
Add egg white and vanilla extract; beat thoroughly. Add hot milk, 1 tablespoon
at a time, and beat until creamy. Put into pastry tube with star tip and fill
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