BRANDY SNAPS
Why I Love This Recipe
These cookies are elegant looking. They can be filled with any type of filling eg. canneloni filling, puddings, etc. They are a bit fussy wrapping around a spoon handle to harden in shape when they cool but they aren't your every day type cookie.
Ingredients You'll Need
3/4 cup plus 2 tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. ginger
1/2 cup butter, cut in 8 pieces
1/2 cup molassses
1/2 cup sugar
2 tsp. liquor (brandy or any other you prefer)
6 oz. melted chocolate (for dipping)
Directions
Heat oven to 325 degrees.
Coat a cookie sheet with Pam.
In a medium bowl whisk flour, cinnamon and ginger to blend.
In a heavy medium saucepan bring butter, molasses and sugar to a simmer over medium heat, stirring until butter melts and mixture is smooth.
Cook stirring for 30 seconds. Remove from heat, whisk in flour mixture, then stir in liquor.
Oil or butter a measuring tbsp. so batter comes off easily. (batter will be slightly hot at first but will cool off as you work.)
Drop by level tbsp. at least 4” apart on the prepared baking sheets. (four on a pan)
Bake for 8 minutes or until bubbly and slightly coloured around edges.
Cool on baking sheet for 2 minutes or until cookies don’t wrinkle when an edge is lifted with a metal spatula, but are not firm.
Place 1 cookie at a time face down on a work surface and roll up around handle of a wooden spoon.
Let set seam side down on a wire rack for about 30 seconds, then slide cookie off handle seam side down on wire racks.
Cool completely.
Line work surface with waxed paper.
Dip ends of each cookie in melted chocolate.
Shake off excess and place seam side down on paper for 1 hour or until chocolate sets.
**Can be left flat as a cookie, rolled as above or rolled with something larger than a wooden spoon handle and filled.
