Brandy Snaps
These brandy snap cookies are a delightful treat, with a crisp and delicate shell that perfectly complements the luscious and boozy cream filling. The cookies are made with a touch of brandy, molasses, and warming spices, giving them a rich and flavorful profile. Once baked and shaped, they are filled with a silky and luxurious cream infused with more brandy for an extra kick. These elegant bites are sure to impress and are perfect for a special occasion or whenever you want to indulge in a sophisticated dessert.
— Constant Cookbook
Ingredients
- COOKIE
- 1 stick Butter
- 1/2 cup Molasses
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 Tablespoon Brandy
- 3/4 cups Flour
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground Ginger
- Filling
- 2 cups Heavy Cream
- 1/3 cup Sugar
- 2 Tablespoons Brandy (more To Taste)
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
- To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
- Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
- Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
- Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
- Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
- For filling, combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.<br><br>*Adapted from an old Helen Corbitt recipe
Cook Time
10M
Prep Time
PT10M
Yield
16
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