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Lacy Brandy Snaps Recipe

Lacy Brandy Snaps Recipe photo by Taste of Home

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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

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Lacy Brandy Snaps Recipe

Prep: 30 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

30 10 40

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. 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.

Nutritional 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.

Originally published as Lacy Brandy Snaps in Taste of Home November 2011, p57

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Lacy Brandy Snaps

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Reviewed on Sep. 25, 2012 by cmerschbach

Have you tried to use parchment paper instead of waxed paper? Usually works really well for baking.

Reviewed on Dec. 22, 2011 by aschnur

Any tips on how to prevent sticking? I am making this again to see if I can get it right. The cookies are delicious, but I had to throw most of them away because I could not get them off of the greased wax paper. I have searched online and heard to use greased and floured aluminum foil and they will just peel off? I really want to make these right, any tips? Thanks!

Reviewed on Dec. 18, 2011 by terradactyl

Holy cow, these are frustrating. They have great flavor, but I found them extremely difficult to make.

Reviewed on Dec. 14, 2011 by jlshaw

Used Almond extract instead of brandy. The taste was good but the cookies were very difficult to work with. And the recipe didn't produce anywhere near the 4 dozen that it claims.

Reviewed on Nov. 23, 2011 by Krusty1153

It took a few tries before I got the time right, and rolling was somewhat difficult. Recipe didn't make as many as it said. I may try a pizzelle maker next time.

Reviewed on Nov. 23, 2011 by super8

the cookies turned out great but the filling never formed the stiff peaks and wonder what went wrong? Should I have used a wisk to beat cream mixture vice hand mixer? I used good brandy and followed the recipe to a tee. Hoping someone out there can tell me what I did wrong as I would love to make a successful batch instead of ending up with a vanilla shake! :) thanks!