Brandy Snaps
(80 cookies)
¼ cup light corn syrup
¼ cup molasses
¼ lb butter, at room temperature
1 cup flour
2/3 cup sugar
1 tsp ground ginger
2 tsp brandy
Preheat oven to 300 F.
Heat syrup and molasses to boiling. Remove heat and add butter.
Sift together flour, sugar and ginger. Add gradually, while stirring, to molasses mixture. Mix well. Add brandy.
Drop by half-teaspoonfuls 3 inches apart on greased cookie sheet. Bake 10 minutes.
Remove from oven, loosen 1 cookie at a time and roll over handle of a wooden spoon. Slip off carefully.
Serve filled with whipped cream, if desired.
Last edited by Aline; May 22nd, 2006 at 08:37 PM.
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