Chocolate-Dipped Brandy Snaps

Recipe By leanne.evanochko@gmail.com
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
45
min.
Servings

3 dozen cookies

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  • Melt butter, granulated sugar, corn syrup, cinnamon and ginger in medium saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy.
  • Drop by rounded teaspoon about 3 inches apart onto ungreased baking sheets, baking no more than 6 at one time.
  • Bake in preheated 300°F oven for 10 to 14 minutes or until deep caramel color. Let stand for few seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool.
  • Microwave chocolate chips and shortening in small bowl on high for 45 seconds; stir. Microwave at additional 10/20 second intervals, stirring until smooth. Dip each cookie halfway into melted chocolate mixture, pushing mixture up onto cookie with a spatula; shake off excess. Sprinkle with nuts; place on wax paper lined baking sheets. Chill until set. Store in airtight containers in fridge or freezer.

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