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Lacy Brandy Snaps

These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. —Natalie Bremson, Plantation, Florida
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 6 tablespoons unsalted butter, cubed
  • 1/3 cup sugar
  • 3 tablespoons light corn syrup
  • 2/3 cup all-purpose flour
  • 2 teaspoons brandy
  • 1 teaspoon ground ginger
  • FILLING:
  • 4 cups heavy whipping cream
  • 1-3/4 cups confectioners' sugar
  • 1/2 cup brandy
  • Grated chocolate, optional

Directions

  • In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger.
  • Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown.
  • Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely.
  • For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.
Nutrition Facts
1 cookie: 119 calories, 9g fat (5g saturated fat), 31mg cholesterol, 9mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
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