Lacy Brandy Snaps
“These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea.” —Natalie Bremson, Plantation, Florida
| Servings | Prep Time | Cook Time |
| 4dozen | 30minutes | 10minutes |
| Servings | Prep Time |
| 4dozen | 30minutes |
| Cook Time |
| 10minutes |
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 confectioner's sugar
- 1/2 cup Brandy
- Grated chocolate optional
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- 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, 3 at a time, 3 in. apart onto a parchment-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 too 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.
Recipe Notes
Nutrition Facts
1 cookie: 119 calories, 9g fat (5g saturated fat), 31mg cholesterol, 9mg sodium, 9g carbohydrate (6g sugars, 0 fibre), 1g protein.
