Chocolate-Dipped Brandy Snaps Recipe

Ingredients
<br>- 1/2 cup butter or margarine
<br>- 1/2 cup granulated sugar
<br>- 1/3 cup dark corn syrup
<br>- 1/2 teaspoon ground cinnamon
<br>- 1/4 teaspoon ground ginger
<br>- 1 cup all-purpose flour
<br>- 2 teaspoons brandy
<br>- 1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
<br>- 1 tablespoon vegetable shortening
<br>- 1/3 cup finely chopped walnuts
<br><p></p>Directions
<br>step 1: PREHEAT oven to 300 degrees F.
<br>step 2: COMBINE butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth.  Remove from heat; stir in flour and brandy.  Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than six at a time.
<br>step 3: BAKE for 10 to 14 minutes or until deep caramel color.  Cool on baking sheets for 10 seconds.  Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
<br>step 4: LINE baking sheets with waxed paper.
<br>step 5: MICROWAVE morsels and vegetable shortening in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.
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Ingredients
- 1/2 cup butter or margarine
- 1/2 cup granulated sugar
- 1/3 cup dark corn syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup all-purpose flour
- 2 teaspoons brandy
- 1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 tablespoon vegetable shortening
- 1/3 cup finely chopped walnuts

Directions
step 1: PREHEAT oven to 300 degrees F.
step 2: COMBINE butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than six at a time.
step 3: BAKE for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
step 4: LINE baking sheets with waxed paper.
step 5: MICROWAVE morsels and vegetable shortening in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.

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