Brandy Snaps

1. 1

   Heat oven to 350 degrees F.

2. 2

   Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat.

3. 3

   Stir in 2 teaspoons brandy.

4. 4

   Mix flour and ginger; gradually stir into syrup mixture.

5. 5

   Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets.

6. 6

   Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.

7. 7

   Cool cookies 1 to 3 minutes before removing from cookie sheets.

8. 8

   Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks.

9. 9

   If cookies become too crisp to roll, return to oven to soften about 1 minute.

10. 10

    Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy.

11. 11

    Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.