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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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4.110525
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3033 Calories from Fat 1220

% Daily Value*

Total Fat 139 g213.8%

Saturated Fat 87 g435.1%

Trans Fat 0 g

Cholesterol 362.9 mg121%

Sodium 101.2 mg4.2%

Total Carbohydrates 429 g142.9%

Dietary Fiber 7.5 g30%

Sugars 249 g

Protein 21 g42.2%

Vitamin A 84.9% Vitamin C 8.9%

Calcium 50.6% Iron 96.9%

*Based on a 2000 Calorie diet

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Brandy Snaps Recipe