If the cookies become too crisp to rollaround the handle of a wooden spoon, simply reheat them in theoven for 30 seconds to soften.
Recipe: Chocolate-DippedBrandy Snaps
1/2 cup granulated sugar1/2 cup butter1/3 cup dark corn syrup1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1 cup all-purpose flour2 teaspoons brandy1 (6-ounce) package semisweet chocolatechips (1 cup)1 tablespoon vegetable shortening1/3 cup finely chopped pecans or walnuts
Preheat oven to 300°F (150°C).
Combine sugar, butter, syrup, cinnamonand ginger in a medium saucepan. cook over medium heat, stirringconstantly, until sugar and butter melt. Remove from heat; stirin flour and brandy.
Spoon batter by rounded teaspoonfuls 3-inchesapart onto an ungreased baking sheet ( do not bake more than6 at a time).
Bake for 10 to 12 minutes or until edgesare lightly browned (cookies will spread during baking). Removefrom oven, and cool 1 minute on baking sheet.
When cookies are cool enough to hold theirshape, quickly lift them with a metal spatula, and roll eacharound the handle of a wooden spoon. Cool on wire racks, removingwooden spoon when cookies hold their shape. Repeat process withremaining batter.
Melt chocolate chips and shortening togetherin the top of a double-boiler over simmering water. (Or meltin a 2-cup glass measure in microwave oven on HIGH for 1 minute,stir and heat for additional 30 seconds to 1 minute as neededuntil melted, being careful not to scorch the chocolate).
Dip 1 end of each cookie in melted chocolatemixture, coating half of cookie, sprinkle with pecans and letcool on waxed paper until chocolate has set.
Makes about 3 dozen.
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