Brandy Snaps CookiesFrom berry 9 years ago
How to make it
- Preheat oven at 350 F. Grease large cookie sheet. In a small saucepan over medium heat, heat butter and molasses ( don’t use margarine because it separates from molasses during heating). Remove saucepan from heat; with spoon stir in flour, sugar, ginger and salt until smooth. Stir in brandy until blended. Return saucepan to very low heat to keep mixture warm.
- Drop 1 teaspoon mixture onto cookie sheet; with BACK OF SPOON, spread in circular motion to make 4 inch round (mixture spreads during baking to fill in any thin areas). Repeat to make 3 more rounds, spacing them about 2 inches apart.
- Bake cookies about 5 minutes or until golden brown. Remove cookie sheet from oven; allow cookie to cool briefly, only until edges set. with pancake turner, flip cookies over quickly so lacy texture will be on outside .
- Repeat until all mixture is used.