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Mrs. Hall's Brandy Snaps

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge






List of Ingredients



• 16 Tbsp (8 ounces) unsalted butter, at room temperature
  
• 1 cup firmly packed dark brown sugar
  
• ¼ tsp salt
  
• ½ cup light molasses
  
• 2½ cups all-purpose flour
  






Instructions



1. In the large bowl of a stand mixer, combine the butter, brown sugar and salt. Fit the mixer with the paddle attachment and beat on medium speed until well blended. Add the molasses and beat until combined. Pour in the flour and beat on low speed until the dough begins to clump together and the flour is thoroughly incorporated, about 4 minutes.
   
   
2. Using a small ice cream scoop about 1-2/3 inches in diameter or 2 tablespoons, shape round mounds of about 1 heaping tablespoon. Using your palms, roll the dough into smooth balls (no flour needed). Arrange the dough balls close together on a plastic-lined plate or small cookie sheet. Cover with plastic wrap and refrigerate until very firm, about 6 hours.
   
   
3. Position an oven rack in the middle rung. Heat the oven to 325° F. Line 2 cookie sheets with parchment. (Do not use nonstick baking liners, or the cookies will spread too much.) Arrange the dough balls on the lined cookie sheets about 2 inches apart. Bake one sheet at a time (make sure to use a cooled sheet for the second batch), until the tops are puffed and don't leave an indent when lightly touched, about 15 minutes. During cooling, the cookies will shrink and flatten. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.
   
   Makes about 33 cookies.