| brandy Snaps these Are Lacy, British Tea-time Favorites. Fill The Cookies Just Before Serving So That They Remain Crisp. 1/2 Cup Butter Or Margarine
1/2 Cup Dark Corn Syrup
1/3 Cup Packed Brown Sugar
2 Teaspoons Brandy
3/4 Cup All-purpose Flour
1/2 Teaspoon Ground Ginger
1 Cup Chilled Whipping Cream
2 Tablespoons Confectioners’ Sugar
1 Tablespoon Brandy preheat Oven To 350 Degrees F. heat Butter, Corn Syrup And Brown Sugar To Boiling In Saucepan, Stirring Frequently; Remove From Heat. Stir In 2 Teaspoons Brandy. Mix Flour And Ginger; Gradually Stir Into Syrup Mixture. Drop Dough By Teaspoonsful About 5 Inches Apart Onto Lightly Greased Cookie Sheets. Bake Until Cookies Spread Into 3- Or 4-inch Rounds And Are Golden Brown, 6 To 8 Minutes. cool Cookies 1 To 3 Minutes Before Removing From Cookie Sheets. Working Quickly, Roll Each Cookie Around Greased Handle Of Wooden Spoon; Slip From Spoon And Place On Wire Racks. If Cookies Become Too Crisp To Roll, Return To Oven To Soften About 1 Minute. beat Whipping Cream And Confectioners' Sugar In Chilled Bowl Until Stiff; Fold In 1 Tablespoon Brandy. Using Pastry Tube With Plain Or Star Tip, Pipe Whipped Cream Into Each End Of Cookies. makes About 30. Store Unfilled Cookies In An Airtight Container. |
