Recipe of Brandy Snaps - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Brandy Snaps
Categories : Cookies
Serving size: 54 servings Cookies: 1/2 c Brown sugar; packed 1/3 c Butter 1/4 c Corn syrup; dark or Light molasses 1 tb Brandy 3/4 c Flour 1/2 ts Ginger 1/2 ts Nutmeg Brandy-cream filling: 2 c Whipping cream 1/4 c Powdered sugar; sifted 2 tb Brandy Line cookie sheet w/heavy foil and grease foil (use new foil for each batch). Set cookie sheet aside. Stir together brown sugar, melted butter, corn syrup, and brandy. Stir in flour, ginger, and nutmeg. Drop batter from a level teaspoon 3 inches apart onto prepared cookie sheet, baking only 4 or 5 cookies at a time. Bake at 350 degrees for 5 to 6 min. until bubbly and deep golden brown. Cool cookies on cookie sheet about 2 minutes or until set. Quickly remove cookies, one at a time, and place upside down on a heatproof surface. IMMEDIATELY roll each cookie around a metal cone or the greased handle of a wooden spoon and cool completely on wire rack. (If cookies harden before shaped, reheat about 1 min. to soften.) Combine filling ingredients in chilled bowl and beat with chilled beaters on low speed until stiff peaks form. Just before serving, spoon filling into pastry bag fitted with large star tip and pipe filling into cookies. These make a beautiful presentation at a holiday party. -----