BRANDY SNAPS
INGREDIENTS
- Cooking Time: 8
- 3/4 cup plus 2 tbsp. flour
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/2 cup butter, cut in 8 pieces
- 1/2 cup molassses
- 1/2 cup sugar
- 2 tsp. liquor (brandy or any other you prefer)
- 6 oz. melted chocolate (for dipping)
DIRECTIONS
- Heat oven to 325 degrees.
- Coat a cookie sheet with Pam.
- In a medium bowl whisk flour, cinnamon and ginger to blend.
- In a heavy medium saucepan bring butter, molasses and sugar to a simmer over medium heat, stirring until butter melts and mixture is smooth.
- Cook stirring for 30 seconds. Remove from heat, whisk in flour mixture, then stir in liquor.
- Oil or butter a measuring tbsp. so batter comes off easily. (batter will be slightly hot at first but will cool off as you work.)
- Drop by level tbsp. at least 4” apart on the prepared baking sheets. (four on a pan)
- Bake for 8 minutes or until bubbly and slightly coloured around edges.
- Cool on baking sheet for 2 minutes or until cookies don’t wrinkle when an edge is lifted with a metal spatula, but are not firm.
- Place 1 cookie at a time face down on a work surface and roll up around handle of a wooden spoon.
- Let set seam side down on a wire rack for about 30 seconds, then slide cookie off handle seam side down on wire racks.
- Cool completely.
- Line work surface with waxed paper.
- Dip ends of each cookie in melted chocolate.
- Shake off excess and place seam side down on paper for 1 hour or until chocolate sets.
- **Can be left flat as a cookie, rolled as above or rolled with something larger than a wooden spoon handle and filled.