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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
In a medium saucepan, combine sugar, butter, and corn syrup.
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4
Cook mixture over low heat until butter melts; remove from heat.
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5
Stir together flour and ginger; add dry mixture to butter mixture, mixing well.
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6
Stir in liqueur, if desired.
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7
Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
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8
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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9
Bake in oven for 9 to 10 minutes, or until bubbly and golden brown.
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10
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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11
When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
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12
FILLING: Soften cream cheese in milk.
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13
Add sugar, 1 cup at a time, blending after each addition.
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14
Add melted chocolate and salt.
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15
Beat until smooth.
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16
Fill cookies with filling.
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17
To store: Place unfilled cookies in a single layer in an airtight container; cover.
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18
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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19
Thaw cookies and fill.
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20
*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
