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1
Preheat oven to 350 degrees F.
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2
Line a cookie sheet with foil.
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3
Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).
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4
In a medium saucepan combine sugar, butter, and syrup.
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5
Cook mixture over low heat until butter melts; remove from heat.
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6
Stir together flour and ginger; add dry mixture to butter mixture, mixing well.
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7
Stir in Irish Cream, if desired.
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8
Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
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9
Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.
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10
*
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11
Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown.
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12
Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone.
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13
When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
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14
Fill cookies with filling.
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15
To store: Place unfilled cookies in a single layer in an airtight container; cover.
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16
Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months.
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17
Thaw cookies and fill.
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18
*If cookie gets too brittle to roll, run back in the oven for a minute to soften.
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19
Cream together shortening and butter.
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20
Add sugar and beat well.
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21
Add egg white and vanilla; beat thoroughly.
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22
Add hot milk, 1 tablespoon at a time, and beat until creamy.
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23
Put into pastry tube with star tip and fill cookies.
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24
Ease of Preparation: Easy
