25 Days of Christmas Cookies- Day 24

 Merry Christmas Eve everyone! Christmas just wouldn't be the same without this next cookie, Brandy Snaps. I actually can't take credit for these little lovelies. These creations come from the Queen Bee herself, Ms. Sandra Dee. I believe this cookie would win for  "the most tedious cookie of them all" award, but they sure are delicious.  They and very thin almost toffee like cookie that have a crunch, but then just melt in your mouth. I will attempt to make these one day, but for now these are like my little Christmas gift I receive from Sandy every year. Hope you have all enjoyed my 25 Days of Christmas Cookies so far, there is only one more to go! Enjoy!




English Brandy Snaps

1/2 cup melted butter

1/2 cup sugar

1/4 cup dark corn syrup

1/2 cup flour

2 tablespoons brandy

1/2 tsp ground ginger

1/8 tsp salt


Preheat oven to 375 degrees.

Combine flour, salt and ginger. Set aside. Combine butter, sugar and syrup in small saucepan. Heat over low heat, stirring constantly, until sugar dissolves, 3 to 5 minutes. Remove from heat. Add remaining ingredients. Stir until smooth.

Drop teaspoons of batter on jelly roll pan. Bake 4 to 5 minutes. Let cool about 45 seconds, then using handle of wooden spoon, roll up from underneath. Cool on wire racks.

TIP: Only make 3 per pan. Batter spreads during baking.

Leave a Reply

Your email address will not be published. Required fields are marked *