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Chocolate Dipped Brandy Snaps Recipe
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Chocolate Dipped Brandy Snaps
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) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts
PREHEAT oven to 300° F.
COMBINE butter, sugar, corn syrup, cinnamon and ginger in medium,
heavy-duty saucepan over low heat, stirring until smooth. Remove
from heat; stir in flour and brandy. Drop by rounded teaspoon onto
ungreased baking sheets about 3 inches apart, baking no more than 6
at a time.
BAKE for 10 to 14 minutes or until deep caramel color. Cool on
baking sheets for 10 seconds. Remove from baking sheets and
immediately roll around wooden spoon handle; cool completely on wire
LINE baking sheets with wax paper.
MICROWAVE morsels and vegetable shortening in medium, uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The
morsels may retain some of their original shape. If necessary,
microwave at additional 10- to 15-second intervals, stirring just
until smooth. Dip cookies halfway in melted chocolate; shake off
excess. Sprinkle with nuts; set on prepared baking sheets.
Refrigerate for 10 minutes or until chocolate is set. Store in
airtight container in refrigerator.
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