Lacy Brandy Snaps

You can never have too many beverage recipes, so give Lacy Brandy Snaps a try. For 24 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 117 calories, 1g of protein, and 9g of fat each. 636 people were impressed by this recipe. It is brought to you by Taste of Home. A mixture of heavy whipping cream, chocolate, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 3%, this dish is improvable. Try Brandy Snaps, Brandy Snaps, and Brandy snaps for similar recipes.

Servings: 48

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely. 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. Yield: 4 dozen. Originally published as Lacy Brandy Snaps in Taste of HomeNovember 2011, p57 Nutritional Facts 1 cookie (calculated without grated chocolate) equals 119 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted.

2. Remove from the heat. Stir in the flour, brandy and ginger.

3. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet.

4. Bake at 350° for 7-8 minutes or until golden brown.

5. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.)

6. Remove to wire rack to cool completely.

7. For filling, in a large bowl, beat cream until it begins to thicken.

8. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.

Nutrition Information:

covered percent of daily need