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Brandy Snaps Recipe
|Butter||3⁄4 Cup (12 tbs) (1 1/2 Stick)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Grated orange zest||3⁄4 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3033 Calories from Fat 1220
% Daily Value*
Total Fat 139 g213.8%
Saturated Fat 87 g435.1%
Trans Fat 0 g
Cholesterol 362.9 mg121%
Sodium 101.2 mg4.2%
Total Carbohydrates 429 g142.9%
Dietary Fiber 7.5 g30%
Sugars 249 g
Protein 21 g42.2%
Vitamin A 84.9% Vitamin C 8.9%
Calcium 50.6% Iron 96.9%
*Based on a 2000 Calorie diet
Combine the butter, sugars, molasses, ginger, orange zest and cinnamon in a saucepan over low heat.
Heat until butter melts and sugars are liquefied, stirring frequently to blend well.
Remove from heat.
Whisk in the flour; whisk until smooth.
Stir in the brandy.
Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes or until golden brown.
Let stand on the cookie sheet for a few minutes.
Remove carefully with a spatula and place on a flat surface to cool.