Brandy Snaps

Delightful rolled up treats for Christmas!  These are tricky to make to get rolled. 

Ingredients

1/2 cup butter (have to use the real thing)
3 tbsp light molasses
1/2 cup flour
1/2 cup sugar
1 teasp ground ginger
1/4 teasp salt
2 tbsp brandy

Method

Preheat oven to 350 and grease large cookie sheet.

In small saucepan over medium heat, cook butter and molasses until butter melted.
Remove saucepan from heat.
Stir in flour, sugar, ginger and salt until smooth.
Stir in brandy until blended.
Keep warm over very low heat.

Drop 1 teaspoon of mixture onto cookie sheet.
With back of measuring spoon spread batter in a circular motion to make a 4-inch diameter round.
The batter spreads during baking to fill in any thin areas.
Make rounds 2 inches apart.
Bake about 5 minutes until golden brown.
Remove from oven.

Allow edges of hot cookies to set briefly before loosening and turning with spatula.
Flip cookies so lacy texture is facing cookie sheet.
Work quickly and roll each cookie around a wooden-spoon handle to form a cylinder.  Remove from handle and cool on wire racks.

If cookies become too hard to roll, return them to oven briefly to soften.
Cookies are fragile when cooled.
Store in lightly covered container.

Makes 3 dozen and are 45 calories each.

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