| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 3 | tb | Maple syrup |
| 1 | tb | Brandy |
| 3/4 | c | Flour |
| 3/4 | c | Icing sugar |
| 1 | tb | Ginger juice |
| 1/3 | c | Crushed pecans |
| Filling: | ||
| 1/2 | lb | Cream cheese |
| 2 | tb | Sugar |
| 1/3 | c | Orange sections |
| 2 | tb | Grand Marnier |
INSTRUCTIONS
In a heavy saucepan melt butter. Remove the pan from the heat, stir in the maple syrup & brandy. Add the flour, sugar, ginger juice & pecans. Mix well. Ginger juice may be obtained by pushing ginger root through garlic press. Drop batter onto a buttered cookie sheet, 1 Tbls. at a time, 6" apart. Bake for 10 minutes in 325 oven until golden. Remove the snaps from the oven & allow to cool for a few seconds. With the edge of a knife or spatula lift each one & roll it into a cone. Allow the snaps to cool. Brandy snaps may be kept unfilled for up to a week in a cookie tin. Filling: In bowl or food processor blend all 4 ingredients into a smooth cream. Fill each brandy snap with cream cheese mixture using a kitchen syringe or small spoon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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