| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cookie | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 1/3 | c | Dark corn syrup |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ginger |
| 1 | c | All-purpose flour |
| 2 | ts | Brandy |
| 1 | pk | (6-oz) Nestle Toll House semi-sweet chocolate morsels |
| 1 | tb | Vegetable shortening |
| 1/3 | c | Finely chopped nuts |
INSTRUCTIONS
Preheat oven to 300 degrees. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon and ginger; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in flour and brandy. Drop by rounded teazpoonfuls onto ungreased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.) Bake at 300 degrees for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely. Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and vegetable shortening; stir until morsels are melted and mixture is smooth. Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets. Chill until set. Store in airtight container in refrigerator. Makes about 3 dozen 2-1/2 inch snaps. From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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