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!

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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

Directions:

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.

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