Cream-Filled Brandy Snaps

By MissHeather

Ingredients

• Brandy Cream:
• 1/2 C butter, cut into pieces
• 3 T corn syrup
• 1/4 C sugar
• 1/4 C packed light brown sugar
• 1 tsp ground ginger
• 2 T brandy
• 1/2 C all-purpose flour
• 1 1/4 C whipping cream
• 1/2 tsp vanilla extract
• 2 T brandy

Details

Servings 3

Preparation

Step 1

Preheat oven to 350F. Butter 2 large baking sheets. Lightly oil 2 wooden spoon hadles. In a heavy bottomed saucepan over medium heat, bring butter, corn syrup, sugars and ginger to a boil, stirring constantly until sugars dissolve. Remove from heat, and stir in brandy and lfour until well-blended and smooth. Place pan in a shallow bowl of hot water (this will keep batter from hardening while shaping cookies).

Begin by working in batches of 4 cookies on each sheet. Drop tablespoonfuls of batter about 6 nches apart on bakig sheet. Using the bach of a moistened spoon, spread each mound into about 3 inch rounds. Bake until golden and bubbling, 7 to 10 minutes, tuning baking sheet if cookies color unevenly.

Remove baking sheet to wire rack and cool, about 1 minutes. Workinng quickly, use a thin-bladed metal knofe to oosen the edge of a hot cookie and lift it off. Roll cookie around the oiled handle of a wooden spoon, pressing down on seam for a few seconds. Repeat with another cookie.

Slide off handle, and place on wore rack to cool completely. If cookies become too brittle to roll, return to return baking sheet to oven for 30 seconds to soften.

Up to 2 hours before serving, in a large bowl beat cream, vanilla extract and brandy until stiff peaks form. Spoon cream ito a medium pastry bag fitted with a medium star tip. Pipe cream into both ends of each brandy snap cookie and place on a baking sheet. Refirgerate until ready to serve.