Chocolate-Dipped Brandy Snaps

36 Servings

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Chocolate-Dipped Brandy Snaps Ingredients

1/2 c Butter	1 c All-purpose flour
1/2 c Sugar	2 ts Brandy
1/3 c Dark corn syrup	1 pk (6-oz) Nestle Toll House
1/2 ts Cinnamon	1 tb Vegetable shortening
1/4 ts Ginger	1/3 c Finely chopped nuts

Instructions for Chocolate-Dipped Brandy Snaps

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized