Chocolate Dipped Brandy Snaps
The most elegant cookie in the tin.
Crispy, lacy tubes of spiced butter cookie dipped in Nestlé semi-sweet chocolate and rolled in nuts. Only six at a time — these need your full attention.
- Category
- Desserts
- Servings
- 36
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ½ cup butter
- ½ cup sugar
- ⅓ cup dark corn syrup
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 cup all-purpose flour
- 2 teaspoons brandy
- 1 (6-oz) package Nestlé Toll House Semi-Sweet Chocolate Morsels
- 1 tablespoon vegetable shortening
- ⅓ cup finely chopped nuts
Instructions
- 1
Preheat oven to 300°F.
- 2
In a heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon, and ginger. Stir until melted and smooth. Remove from heat; stir in flour and brandy.
- 3
Drop by rounded teaspoons onto ungreased cookie sheets, about 3 inches apart. Do NOT do more than six cookies at one time.
- 4
Bake at 300°F for 10–12 minutes. Remove from oven; let stand a few seconds, then immediately roll around a wooden spoon handle to form a cylinder. Let cool.
- 5
Melt chocolate morsels and shortening over hot (not boiling) water; stir until smooth. Dip each brandy snap halfway into melted chocolate.
- 6
Sprinkle with nuts and place on waxed paper-lined cookie sheets. Chill until set. Store in refrigerator in an airtight container.
Recipe shared by Gerry D