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Brandy Snaps

Chef.at.Home's picture
Ingredients
  Butter 3⁄4 Cup (12 tbs) (1 1/2 Stick)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Ginger 3⁄8 Teaspoon
  Grated orange zest 3⁄4 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Flour 1 1⁄2 Cup (24 tbs)
  Brandy 1 Tablespoon
Directions

Preheat the oven to 300 degrees.
Combine the butter, sugars, molasses, ginger, orange zest and cinnamon in a saucepan over low heat.
Heat until butter melts and sugars are liquefied, stirring frequently to blend well.
Remove from heat.
Whisk in the flour; whisk until smooth.
Stir in the brandy.
Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes or until golden brown.
Let stand on the cookie sheet for a few minutes.
Remove carefully with a spatula and place on a flat surface to cool.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Drink: 
Alcohol

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