Brandy Snaps

Brandy Snaps

  • 1 1/2 cups flour – sifted
  • pinch salt
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 3/4 cup butter – melted
  • 1 cup brown sugar
  • 1/2 cup dark molasses
  • 2 tablespoons brandy

Sift flour, salt, ginger and nutmeg together in a bowl. Combine melted butter, sugar, molasses and brandy in a separate bowl. Add the wet ingredients to the dry ingredients. Drop by spoonfuls onto a lightly buttered cookie sheet, leaving 2½ inches in between. Bake in a preheated 300-degree oven for 10 to 15 minutes. Cool until cookie can be handled. While warm, roll each cookie around the handle of a wooden mixing spoon to form cigarettes. Reheat cookies in a slow oven if they harden before they were rolled. Cool completely and store in an airtight container. Cookies can be shaped into cones and filled with whipped cream and ginger.

Yields: 48

Traditionally served in England at Christmas time.

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© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.

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6 thoughts on “Brandy Snaps

  1. Great blog, I was wondering if you’d like a professional logo and header for it? let me know, I look forward to hearing from you!

  2. What a great recipe, this sounds so delicious! Feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

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