Crispy Brandy Snaps
|Butter||1⁄2 Cup (8 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs), chilled|
|Powdered sugar||2 Tablespoon|
Heat oven to 350°.
Heat margarine, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat.
Stir in 2 teaspoons brandy.
Mix flour and ginger; gradually stir into syrup mixture.
Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets.
Bake until cookies have spread into 3- to 4-inch rounds and are golden brown, 6 to 8 minutes.
Cool cookies 1 to 3 minutes before removing from cookie sheets.
Working quickly, roll each cookie on greased handle of wooden spoon; slip from spoon and place on wire racks.
If cookies become too crisp to roll, return to oven to soften about 1 minute.
Beat whipping cream and powdered sugar in chilled bowl until stiff; fold in 1 tablespoon brandy.
Using decorators' tube with plain tip, pipe whipped cream into each end of cookies.