- Yield : 18
- Servings : 18
- Prep Time : 1:30 h
- Cook Time : 8m
- Ready In : 1:30 h
- 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
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In a non stick skillet, melt together butter, sugar, and corn syrup. Just bring to a simmer. Remove from heat.
Sift the flour and cinamon together. Add to syrup mixture along with brandy. Stir to make a batter.
Place spoonfuls of batter about 4" apart on prepared baking sheet. About 3 cookies is a good number.
Bake for 8 minutes. Meanwhile, prepare 2 round wooden handled cooking spoons by liberally brushing with butter.
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.