Christmas Recipes

Chocolate Dipped Brandy Snaps

Chocolate Dipped Brandy Snaps

Yield: 36 servings


  • 1/2 cup (1 stick) butter
  • 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 (6 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
  • 1 tablespoon vegetable shortening
  • 1/3 cup finely chopped nuts


  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.


Recipe and photo used with permission from: Nestlé® and

God's Rainbow - Noahic Covenant