Brandy Snaps

2013-12-13
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  • Yield : 18
  • Servings : 18
  • Prep Time : 1:30 h
  • Cook Time : 8m
  • Ready In : 1:30 h

 

Melting together the sugar, butter, and corn syrup.

Melting together the sugar, butter, and corn syrup.

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The batter after adding the dry ingredients.

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Just formed the very warm cookie around the buttered spoon handles.

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Snap cooling on the rack.

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So delicate and delicious without the whipped cream.

 

Ingredients

  • 4 TB unsalted butter
  • 1/4 cup superfine sugar
  • 2 TB light corn syrup
  • 1/2 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1 tsp brandy, bourbon, or vanilla extract
  • prepared whipped cream to fill if desired

Method

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

Step 2

In a non stick skillet, melt together butter, sugar, and corn syrup. Just bring to a simmer. Remove from heat.

Step 3

Sift the flour and cinamon together. Add to syrup mixture along with brandy. Stir to make a batter.

Step 4

Place spoonfuls of batter about 4" apart on prepared baking sheet. About 3 cookies is a good number.

Step 5

Bake for 8 minutes. Meanwhile, prepare 2 round wooden handled cooking spoons by liberally brushing with butter.

Step 6

Cool cookies for 1 minute on baking sheet before rolling onto spoon handle. Remove cookie from handle to a cooling rack. Continue until all cookies are baked and formed. Fill with whipped cream if desired. Keep unfilled cookies in a covered container at room temperature for a week.

 

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