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Crispy Brandy Snaps

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  Butter 1⁄2 Cup (8 tbs)
  Dark corn syrup 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Brandy 2 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Ground ginger 1⁄2 Teaspoon
  Whipping cream 1 Cup (16 tbs), chilled
  Powdered sugar 2 Tablespoon
  Brandy 1 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.

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Crispy Brandy Snaps Recipe