This decidedly adult cookie combines theflavors of chocolate, spiced with cinnamon and ginger, and brandy.
Recipe: Chocolate DippedBrandy Snaps
1/2 cup 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 NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels 1 tablespoon vegetable shortening 1/3 cup finely chopped nuts
Preheat oven to 300°F (150°C).
Combine butter, sugar, corn syrup, cinnamonand ginger in medium, heavy-duty saucepan over low heat, stirringuntil smooth. Remove from heat; stir in flour and brandy. Dropby rounded teaspoon onto ungreased baking sheets about 3 inchesapart, baking no more than six at a time.
Bake for 10 to 14 minutes or until deepcaramel color. Cool on baking sheets for 10 seconds. Remove frombaking sheets and immediately roll around wooden spoon handle;cool completely on wire racks.
Line baking sheets with waxed paper.
Microwave morsels and vegetable shorteningin medium, microwave-safe bowl on HIGH (100%) power for 1 minute;stir. Microwave at additional 10- to 20-second intervals, stirringuntil smooth. Dip cookies halfway in melted chocolate; shakeoff excess. Sprinkle with nuts; set on prepared baking sheets.Refrigerate for 10 minutes or until chocolate is set. Store inairtight container in refrigerator.
Makes 3 dozen.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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