Lacy Brandy Snaps

By Addie

These captivating, fluff-filled crisps are the perfect "little something sweet" that guests crave at the end of a filling meal. —Natalie Bremson, Plantation, Florida

Ingredients

• FILLING:
• 6 tablespoons unsalted butter, cubed
• 1/3 cup 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.
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REVIEWS:

With my arthritis, I find it difficult to manoeuver the spoon handle so I made these in a mini-muffin pan and then filled them like tarts.

I'd like to know how to store them.....how long do they keep? Do they get soggy in the refrigerator?

I didn't use any alcohol. For the cookie I used a good vanilla and in the creamy middle I used a 1/4 cup of very strong coffee. For my daughter I did not use coffee...I used chai tea. Beyond great with the chai.

Try apple juice as a sub for the alcohol. Please do not use any alcohol flavoring in the cookie if friends and family have an alcohol problem.

I think this looks scrumptious! However, I can't stand the taste of any alcohol. Beer, brandy, whiskey, vodka, liqueurs, cordials...it doesn't matter, I find alcohol disgusting.

Does anyone have any idea as to what I can substitute the brandy in the filling with? I'm not too worried about the cookie. I can use an extract. But I can't use 1/2 cup of extract in the filling; also I too have loved ones in AA. Since you can't cook the alcohol off in the filling, it becomes more than just a taste aversion. Any ideas? I have loved ones in the Navy, and would like to welcome them home with something a little special! Thanks for help and suggestions.

Have you tried to use parchment paper instead of waxed paper? Usually works really well for baking.

Any tips on how to prevent sticking? I am making this again to see if I can get it right. The cookies are delicious, but I had to throw most of them away because I could not get them off of the greased wax paper. I have searched online and heard to use greased and floured aluminum foil and they will just peel off? I really want to make these right, any tips? Thanks!

Holy cow, these are frustrating. They have great flavor, but I found them extremely difficult to make.

Used Almond extract instead of brandy. The taste was good but the cookies were very difficult to work with. And the recipe didn't produce anywhere near the 4 dozen that it claims.

It took a few tries before I got the time right, and rolling was somewhat difficult. Recipe didn't make as many as it said. I may try a pizzelle maker next time.

The cookies turned out great but the filling never formed the stiff peaks and wonder what went wrong? Should I have used a wisk to beat cream mixture vice hand mixer? I used good brandy and followed the recipe to a tee. Hoping someone out there can tell me what I did wrong as I would love to make a successful batch instead of ending up with a vanilla shake!

I only needed the filling recipe..very creamy and delicious. I substituted Chambord liqueur since I didn't have brandy. Makes a substantial amount.