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Chocolate Dipped Brandy Snaps

Chocolate Dipped Brandy Snaps



  1. Heat oven to 300 degrees F.
  2. Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth.
  3. Remove from heat; stir in flour and brandy.
  4. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.
  5. Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds.
  6. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
  7. Line baking sheets with wax paper.
  8. Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
  9. Dip cookies halfway in melted chocolate; shake off excess.
  10. Sprinkle with nuts; set on prepared baking sheets.
  11. Refrigerate for 10 minutes or until chocolate is set.
  12. Store in airtight container in refrigerator.

Serving size: 36

Recipe and photo credit: Nestlé and


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