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Brandy Snaps
Ree Drummond's easy brandy snaps recipe are the perfect holiday dessert. Learn how to make the best brandy snaps ever right here!
👥 16 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●wooden spoon
- ●pan
- ●whisk
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
2
To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
3
Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
4
Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
5
Bake for ⏱️ 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to ⏱️ 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
6
Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
7
For filling, combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.*Adapted from an old Helen Corbitt recipe
Nutrition Facts
calories
247 Calories
fat Content
17 g
fiber Content
0 g
sugar Content
18 g
sodium Content
32 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
49 mg
carbohydrate Content
23 g
saturated Fat Content
10 g
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