Brandy Snaps
From jett2whit 15 years ago
- 7 minutes to make
- Serves 50
Shaping requires practice, so use the first few cookies to develop your skill. Recipe from Better Homes & Gardens Cookies Cookbook 1975.
Ingredients
- 1/2 cup packed brown sugar shopping list
- 6 tablespoons butter or margarine, melted shopping list
- 1/4 cup molasses shopping list
- 1 tablespoon brandy shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/8 teaspoon salt shopping list
- dessert topping mix* shopping list
- chopped candied ginger shopping list
How to make it
- In bowl combine brown sugar, melted butter, molasses and brandy.
- Mix well. Stir together flour, ground ginger,nutmeg and salt.
- Stir into butter mixture.
- Drop by level teaspoonfuls of batter 4 inches apart on ungreased cookie sheet.
- Bake at 350 degrees F for 5 - 6 minutes
- Cool 2 minutes on pan; remove with wide spatula.
- Immediately roll each cookie to form a cone. using metal cone for shaping. (If cookies harden before rolling, reheat in oven about 30 seconds.)
- Cool thoroughly; store in airtight container
- To serve, prepare dessert topping mix according to package directions.
- If desired, add a little more brandy for flavor.
- Fold in chopped candied ginger.
- Spoon mixture into cones.
- For softer cookies, fill with ginger-flavored dessert topping and refrigerate about an hour before serving
- Makes about 60
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