| 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)
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”