Brandy Snaps Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup packed dark brown sugar | ||
| Molasses | 1/2 Cup (16 tbs) | |
| Ginger | 3/8 Teaspoon | |
| Orange zest | 3/4 Teaspoon, grated | |
| Cinnamon | 3/4 Teaspoon | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Brandy | 1 Tablespoon | |
Directions
Preheat the oven to 300 degrees.
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.
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.
Chef
