Lacy Brandy Snaps

You can never have too many beverage recipes, so give Lacy Brandy Snaps a try. For 24 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 117 calories, 1g of protein, and 9g of fat each. 636 people were impressed by this recipe. It is brought to you by Taste of Home. A mixture of heavy whipping cream, chocolate, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 3%, this dish is improvable. Try Brandy Snaps, Brandy Snaps, and Brandy snaps for similar recipes.

Servings: 48

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 cup brandy

Grated chocolate, optional

1-3/4 cups confectioners' sugar

3 tablespoons light corn syrup

2/3 cup all-purpose flour

1 teaspoon ground ginger

4 cups heavy whipping cream

1/3 cup sugar

6 tablespoons unsalted butter, cubed

Equipment:

sauce pan

baking sheet

wooden spoon

oven

wire rack

bowl

Cooking instruction summary:

Directions In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired. Yield: 4 dozen. Originally published as Lacy Brandy Snaps in Taste of HomeNovember 2011, p57 Nutritional Facts 1 cookie (calculated without grated chocolate) equals 119 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted.

2. Remove from the heat. Stir in the flour, brandy and ginger.

3. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet.

4. Bake at 350° for 7-8 minutes or until golden brown.

5. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.)

6. Remove to wire rack to cool completely.

7. For filling, in a large bowl, beat cream until it begins to thicken.

8. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.


Nutrition Information:

Quickview
117k Calories
0.64g Protein
9g Total Fat
7g Carbs
0% Health Score
Limit These
Calories
117k
6%

Fat
9g
14%

  Saturated Fat
5g
35%

Carbohydrates
7g
2%

  Sugar
5g
6%

Cholesterol
30mg
10%

Sodium
8mg
0%

Alcohol
0.84g
5%

Get Enough Of These
Protein
0.64g
1%

Vitamin A
335IU
7%

Vitamin B2
0.03mg
2%

Vitamin E
0.25mg
2%

Phosphorus
16mg
2%

Manganese
0.03mg
2%

Calcium
14mg
1%

Vitamin B1
0.02mg
1%

Selenium
0.79µg
1%

Vitamin D
0.17µg
1%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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