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Brandy Snaps

Global.Potpourri's picture
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Butter 6 Tablespoon, melted
  Molasses 1⁄4 Cup (4 tbs)
  Brandy 1 Tablespoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon

Combine brown sugar, butter, molasses, and brandy; mix well.
Stir together flour, ginger, nutmeg, and 1/8 teaspoon salt.
Stir into butter mixture.
Drop batter by level teaspoonfuls 4 inches apart onto an ungreased cookie sheet.
Bake at 350°for 5 to 6 minutes.
Let cool 2 minutes on cookie sheet; remove with wide spatula.
Immediately roll each cookie to form a cone.
Cool completely; store in airtight container.
Fill with sweetened whipped cream, if desired before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1718 Calories from Fat 659

% Daily Value*

Total Fat 75 g115.5%

Saturated Fat 47.1 g235.4%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 75.8 mg3.2%

Total Carbohydrates 248 g82.8%

Dietary Fiber 3.4 g13.5%

Sugars 157.5 g

Protein 11 g21.9%

Vitamin A 45.1% Vitamin C 0.42%

Calcium 31% Iron 52.8%

*Based on a 2000 Calorie diet


Brandy Snaps Recipe