Trumpets and Chocolate Chip Cookies, er…what?

No, no. I am not blowing a trumpet over my fabulous chocolate chip cookies. No one else is either. Well I’m sure they are worthy of trumpets, perhaps even a harp. But that is not what’s going on here. I made something called trumpet cookies. Let me just tell you anyone who attempts making these should blow their own horn as these are not an easy peasy cookie to make. Takes a bit of finesse and creativity to get them right. After a couple of failed attempts I finally got into the groove. It’s been an intense couple hours here. Trying to get them just right is like a physics experiment. I made an amazing discover along the way. There is a technique to rolling them that I should patent I think. But I won’t. I will however share it with you. Keep reading as there are some tips as you go along. This will make it so much easier for you and perhaps shave some time off of your attempt at making them. Which would be good as they took me forever and a day it seemed like. So without further posturing here it is. These are the bomb.Magnolia Lace Trumpets 

Credit goes to Paula Dean:Ingredients:

Cookie Ingredients:

1/2 cup sugar
1 stick (1/2 cup) butter
1/3 cup corn syrup (dark recommended)
3/4 cup all purpose flour
1/2 teaspoon ginger
1 tablespoon Irish Cream (this is optional and I did not use it)
Filling ingredients:
1 1/2 cups vegetable shortening
1 stick (1/2 cup) butter
1 1/2 cups sugar
1 large egg white
2 teaspoons vanilla extract
1/2 cup milk, heated up
Preheat your oven to 350 degrees.
Line a cookie sheet with foil (original recipes suggests) or parchment paper (this is what I used). If using foil grease it really well.
To make the cookies:
Combine sugar, butter and corn syrup in a medium saucepan. Heat on low until sugar melts then remove from heat.
In another bowl mix flour and ginger together.
Now add the butter mixture to that and stir well.
Add in the irish cream now if using.
Drop the batter by round teaspoons on to your lined pan, they should be about 3 to 4 inches apart. They will spread when cooking.
Only do 2 or 3 cookies at a time as you really have to work quickly rolling them while they are hot. So 2 at a time is ideal.
Now bake them for 8 to 10 minutes. They should be melted into circles that are golden brown.
Remove from oven and work very quickly to roll them. Use a spatula to peel them off and then wrap them around a greased or pam sprayed handle of a wooden spoon. If it becomes brittle return to the oven for a minute to rework it.
Slide off once set, takes a few seconds, then lay them on a wire rack to cool.
To make the filling:
Using a stand mixer or hand mixer, cream your shortening and butter together.
Add the sugar and beat it really well.
Now add the egg white and vanilla and beat again.
Now add the hot milk one tablespoon at a time, beat until it’s really creamy.
Pour filling into a pastry bag and you can now fill your cookies. Star tip is recommended.
Kim’s Tips:
I found they only needed about 8 to 8 1/2 minutes or they were too dark.
Do 2 at a time. Use parchment but BEFORE you cook cut the sheet in half. That way you can pull one cookie off at a time and use the parchment to help you roll them. I found this to make all the difference in rolling them. I just left them on the parchment and peeled the first corner and used the parchment to roll them gently and evenly. Works like a charm.
I found it hard to find something with a round enough handle. I ended up using the end of an ice cream scoop until I discovered the end of my stainless potato masher to be absolutely perfect. Then I used that.
Leave the utensil in it for a minute or so. That way they don’t collapse. I had that happen to one. So just make sure the cookie is not going to fall and then it won’t be rounded.
Can I just say OMG! These things are not only pretty but so good. The cookie tastes like candy. So good. The next time I make them I’m going to use a cone shaped utensil so the shape is better. These were my first attempt so I there’s always tweaking to be done. I really hope you enjoy making these. Just set aside about 1 to 2 hours depending on how good you are at multi-tasking. They are so worth the effort, They’d be super pretty for Easter if you did pastel colors for the cream. I may try that. Will post if I do. The presentation would be beautiful.
Chocolate Chip Cookies (credit to frame by frame baking):
Unsalted butter for greasing
1 1/4 cups all purpose flour, sifted
1 teaspoon baking powder
1/2 cup margarine or butter, melted (if you want them flat use margarine, if you want them thicker use butter)
1/2 cup light brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 1/2 oz/125 g semisweet dark chocolate chips (I used milk chocolate as my daughter prefers them)
Preheat oven to 375 degrees, Lightly grease baking sheets or line with parchment. (I love using parchment)
Place all of the ingredients in a large mixing bowl and beat until well combined. (by hand or stand mixer,either fine)
Place tablespoons full of the mixture on baking sheets.
This recipe has become my go-to recipe for chocolate chip cookies. They are really easy, quick and tasty. You can’t beat easy and good to eat. Hope you enjoy them.
Photos missing due to a G+ incident, will be restored soon. 
Toodles all.

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  1. Jennifer says

    The choc chip cookies were really good. Different to the biscuits I normally make, which are crunchy. The only problem with them is that they only made 2 dozen, so I have a feeling with the way my boys eat them that I'll have to be making another batch later in the week!!!

  2. Kim Bee says

    Lol, no matter how many I make it's never enough. Kiana likes to reheat them in the microwave so they always taste like they are right out of the oven. Love this recipe. It's a keeper.

  3. mjskit says

    Love both of these sweet recipes!!! The trumpet cookies look great and sound like fun, with a little frustration and a lot of patience to make. :)

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