Chocolate Dipped Brandy Snaps Recipe
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Ingredients
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 tablespoon shortening
1/3 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.
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.
