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Brandy Snap Cups Recipe


Brandy Snap Cups Recipe
BRANDY SNAP CUPS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cullen Estate in Allen, Texas in 1984.

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Ingredients
  • 1/4 cup butter
  • 1/4 cup dark corn syrup
  • 2 tablespoons plus 2 teaspoons brown sugar
  • 1 teaspoon brandy
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon ground ginger
  • 4 cups mixed fresh strawberries and raspberries
  • 2/3 cup raspberry jam melted

Directions
  1. Preheat oven to 350.
  2. Heat butter, corn syrup and brown sugar to boiling stirring frequently then remove from heat.
  3. Stir in brandy then mix flour and ginger and gradually stir into syrup mixture.
  4. Drop dough by heaping teaspoonfuls at least 5” apart onto lightly greased cookie sheets.
  5. Bake until cookies have spread into 5” rounds and are golden brown about 4 minutes.
  6. Cool cookies 3 minutes then remove from cookie sheets.
  7. Working quickly shape over inverted drinking glass about 2” in diameter.
  8. Allow cookies to harden then remove gently and place on wire racks and cool completely.
  9. If cookies become too crisp to shape return to oven and soften.
  10. Fill each cookie cup with 1/4 cup berries then drizzle with jam.

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