| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Cookies | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/8 | ts | Ground nutmeg |
| 1/4 | c | Sugar |
| 1 | tb | Brandy |
| 2 | tb | Light corn syrup |
| 1 | ts | Molasses |
| 1/2 | c | All purpose flour |
| 1/2 | ts | Ground ginger |
| Filling | ||
| 1 | c | Whipping cream, whipped |
| 1 | tb | Sugar |
INSTRUCTIONS
Combine butter, sugar, corn syrup, and molasses in a medium saucepan. Heat mixture over medium heat just until butter is melted. Combine flour, ginger and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets. Bake at 350F 8 to 10 minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside. Cool on wire racks. Shortly before serving, whip cream, add sugar, and mix well. Using a pastry bag fined with a star tip, fill the cavity in the rolled brandy snap from each end. Note: If brandy snaps begin to harden before they are rolled, return them to the oven for 30 seconds to soften them. Posted to MealMaster Recipes List, Digest #154 Date: Mon, 03 Jun 1996 11:37:28 -0400 From: theservs@gate.net (Thomas E. Haug)
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