Ginger Brandy Snaps

1. 1

   Preheat the oven to 350.

2. 2

   Lightly butter 3 large baking sheets.

3. 3

   In a medium saucepan, melt the butter with the brown sugar over moderate heat.

4. 4

   Remove from the heat.

5. 5

   Add the flour, candied ginger and the brandy and stir until a smooth batter forms.

6. 6

   Drop level teaspoons of the batter 3 inches apart on the baking sheets.

7. 7

   Bake the brandy snaps for about 8 minutes, or until they are lacy and browned.

8. 8

   Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.

No additional tips available.