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Chocolate Dipped Brandy Snaps

  • 3servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, D, E
MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup granulated sugar

  3. 1/3 cup dark corn syrup

  4. 1/2 teaspoon ground cinnamon

  5. 1/4 teaspoon ground ginger

  6. 1 cup all-purpose flour

  7. 2 teaspoons brandy

  8. 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

  9. 1 tablespoon vegetable shortening

  10. 1/3 cup finely chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°F (150°C).

  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.

  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.

  4. Line baking sheets with waxed paper.

  5. Microwave morsels and vegetable shortening in medium, microwave-safe bowl on HIGH (100%) 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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