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Lacy Brandy Snaps

 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.
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.