Chocolate-Dipped Brandy Snaps
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 to 14 minutes
Servings: Makes 3 dozen cookies
Ingredients
- ½ cup (1 stick) Butter
- ½ cup granulated sugar
- ⅓ cup dark corn syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup All-purpose flour
- 2 teaspoons brandy
- 1 cup (6-ounces) semi-sweet chocolate chips
- 1 tablespoon shortening
- ⅓ cup finely chopped nuts
Directions
Heat butter, sugar, corn syrup, cinnamon and ginger in medium, heavy saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoonfuls onto ungreased baking sheets about 3 inches apart, baking no more than six at a time.
Bake in preheated 300°F. oven for 10 to 14 minutes or until deep caramel color. Let stand for a few seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool.
Microwave morsels and shortening in medium, microwave-safe bowl on HIGH (100% power) for 45 seconds; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on waxed-paper-lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.