Title: Brandy Snaps
Categories: Cookies
Yield: 54 servings
Cookies:
1/2 c Brown sugar; packed
1/3 c Butter
1/4 c Corn syrup; dark or
Light molasses
1 tb Brandy
3/4 c Flour
1/2 ts Ginger
1/2 ts Nutmeg
Brandy-cream filling:
2 c Whipping cream
1/4 c Powdered sugar; sifted
2 tb Brandy
Line cookie sheet w/heavy foil and grease foil (use new foil for each
batch). Set cookie sheet aside. Stir together brown sugar, melted butter,
corn syrup, and brandy. Stir in flour, ginger, and nutmeg. Drop batter from
a level teaspoon 3 inches apart onto prepared cookie sheet, baking only 4
or 5 cookies at a time. Bake at 350 degrees for 5 to 6 min. until bubbly
and deep golden brown. Cool cookies on cookie sheet about 2 minutes or
until set. Quickly remove cookies, one at a time, and place upside down on
a heatproof surface.
IMMEDIATELY roll each cookie around a metal cone or the greased handle
of a wooden spoon and cool completely on wire rack. (If cookies harden
before shaped, reheat about 1 min. to soften.) Combine filling ingredients
in chilled bowl and beat with chilled beaters on low speed until stiff
peaks form. Just before serving, spoon filling into pastry bag fitted with
large star tip and pipe filling into cookies. These make a beautiful
presentation at a holiday party.
