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

Lacy Brandy Snaps recipeTaste of Home
Servings Prep Time Cook Time
4dozen 30minutes 10minutes
Servings Prep Time
4dozen 30minutes
Cook Time
Portions: dozen
Portions: dozen
  1. 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.
  2. 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.
  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.
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.