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Lacy Brandy Snaps

These captivating, fluff-filled crisps are the perfect "little something sweet" that guests crave at the end of a filling meal. —Natalie Bremson, Plantation, Florida

48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

6 tablespoons unsalted butter, cubed
1/3 cup sugar
3 tablespoons light corn syrup
2/3 cup all-purpose flour
2 teaspoons brandy
1 teaspoon ground ginger
FILLING:
4 cups heavy whipping cream
1-3/4 cups confectioners' sugar
1/2 cup brandy
Grated chocolate, optional

Directions

In a small saucepan, combine the butter, sugar and corn syrup. Cook
and stir over medium heat until butter is melted. Remove from the
heat. Stir in the flour, brandy and ginger.
Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment
paper-lined baking sheet. Bake at 350° for 7-8 minutes or until
golden brown.
Cool for 30-45 seconds. Working quickly, loosen each cookie and curl
around a thick wooden spoon handle. (If cookies become to cool to
shape, return to oven for 1 minute to soften.) Remove to wire rack
to cool completely.
For filling, in a large bowl, beat cream until it begins to thicken.

2 of 2

Lacy Brandy Snaps (continued)

Directions (continued)

Add confectioners' sugar and brandy; beat until stiff peaks form.
Just before serving, pipe cream mixture into cookies. Sprinkle ends
with chocolate if desired. Yield: 4 dozen.

Nutrition Facts: 1 cookie (calculated without grated chocolate) equals 119 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.