Brandy Snap Cups
From chefmeow 15 years agoIngredients
- 1/4 cup butter shopping list
- 1/4 cup dark corn syrup shopping list
- 2 tablespoons plus 2 teaspoons brown sugar shopping list
- 1 teaspoon brandy shopping list
- 6 tablespoons all-purpose flour shopping list
- 1/4 teaspoon ground ginger shopping list
- 4 cups mixed fresh strawberries and raspberries shopping list
- 2/3 cup raspberry jam melted shopping list
How to make it
- Preheat oven to 350.
- Heat butter, corn syrup and brown sugar to boiling stirring frequently then remove from heat.
- Stir in brandy then mix flour and ginger and gradually stir into syrup mixture.
- Drop dough by heaping teaspoonfuls at least 5” apart onto lightly greased cookie sheets.
- Bake until cookies have spread into 5” rounds and are golden brown about 4 minutes.
- Cool cookies 3 minutes then remove from cookie sheets.
- Working quickly shape over inverted drinking glass about 2” in diameter.
- Allow cookies to harden then remove gently and place on wire racks and cool completely.
- If cookies become too crisp to shape return to oven and soften.
- Fill each cookie cup with 1/4 cup berries then drizzle with jam.
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