Lacy Brandy Snaps

By GinnyG

Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

• FILLING:
• 6 tablespoons unsalted butter, cubed
• 1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3 tablespoons light corn syrup
• 2/3 cup all-purpose flour
• 2 teaspoons brandy
• 1 teaspoon ground ginger
• 4 cups heavy whipping cream
• 1-3/4 cups confectioners' sugar
• 1/2 cup brandy
• Grated chocolate, optional

Preparation

Step 1

• 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.