Brandy Snaps

30
Servings
40m
Prep Time
9m
Cook Time
49m
Ready In

Recipe: #32743

June 25, 2019



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Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (10 g)
  • Calories 48.9
  • Total Fat - 3.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 8.1 mg
  • Sodium - 27.3 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 4.4 g
  • Protein - 0.2 g
  • Calcium - 2.2 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F and line a cookie sheet with foil. Lightly grease foil and set aside

Step 2

In a medium saucepan, combine sugar, butter and syrup. Cook over low heat until butter melts. Remove from heat and stir in flour and ginger. Stir in brandy

Step 3

Drop batter by rounded teaspoons, 3-4 inches apart on the prepared cookie sheet and bake for 9-10 minutes or until bubbly and golden brown. Only bake 2 or 3 cookies at a time

Step 4

Cool for 1-2 minutes then quickly invert cookies onto another cookie sheet and wrap each cookie around the creased handle of a spoon or metal cone

Step 5

When cookie is set, slide the cookie off the spoon and cool on a wire rack.

Step 6

If desired, fill cookies with whipped cream

Tips & Variations


No special items needed.

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