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Lacy Brandy Snaps Exps Hcbz22 137170 G11 05 3b

Lacy Brandy Snaps

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling YIELD: 4 dozen.
These cream-filled brandy snaps are the perfect sweet treat. Include them on a holiday cookie platter or serve them at the end of a meal with coffee or tea. —Natalie Bremson, Plantation, Florida

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

  • 1. Preheat oven to 350°. 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, 2 tsp. brandy and ginger.
  • 2. Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake until golden brown, 7-8 minutes.
  • 3. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely.
  • 4. 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.

Nutrition Facts

1 cookie: 119 calories, 9g fat (5g saturated fat), 31mg cholesterol, 9mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

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