The recipe for Paul Deen's lace cookies calls for 1/2 cup of sugar, 1 stick of salted butter, 1/3 cup dark corn syrup, 3/4 cup of all-purpose flour and 1/2 teaspoon of ground ginger. One tablespoon of Irish cream liqueur is optional. The filling consists of 1 1/2 cups of vegetable shortening, 1 stick of salted butter and 1 1/2 cups of sugar. One egg white, 2 teaspoons of vanilla extract and 1/2 cup of warm milk are other ingredients.
To prepare the cookies, melt the butter, sugar and corn syrup in a medium saucepan. In a bowl, combine the flour and ginger. Add the flour mixture to the melted butter mixture. Add the liqueur if desired.
Drop the dough by rounded teaspoonfuls onto a greased, foil-lined cookie sheet. Bake only 2 to 3 cookies at a time, and space them 3 to 4 inches apart. Bake for 350 degrees Fahrenheit for 9 to 10 minutes or until the cookies have spread out and are golden brown.
Remove the cookies from the oven, quickly removing them from the pan with a spatula. Wrap the warm cookie around a greased wooden handle. Allow the cookie to set, then remove it to a wire rack to finish cooling. Repeat this process with the remaining cookies.
To make the filling, beat together the shortening, butter and sugar. Add the egg white and vanilla, and beat thoroughly. Beat in the warm milk 1 tablespoon at a time. Fit a pastry bag with a star tip, and scrape the filling into the bag before piping it into the cookies.