Brandy Snaps

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup dark corn syrup
• 1/3 cup packed brown sugar
• 2 teaspoons brandy
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1 cup chilled whipping cream
• 2 tablespoons confectioners' sugar
• 1 tablespoon brandy

Recipe

• 1 heat oven to 350 degrees f.
• 2 heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. stir in 2 teaspoons brandy. mix flour and ginger; gradually stir into syrup mixture. drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
• 3 cool cookies 1 to 3 minutes before removing from cookie sheets. working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. if cookies become too crisp to roll, return to oven to soften about 1 minute.
• 4 beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.