Print Recipe

Chocolate Dipped Brandy Snaps

Chocolate Dipped Brandy Snaps

Recipe Ingredients

Method

  1. Preheat 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

Reprinted with permission from Nestlé and meals.com.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.