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Brandy Snaps




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 2 1/2 tbl unsalted butter
  
• 2 tbl granulated sugar
  
• 1 tbl light corn syrup
  
• 2 tsp brandy
  
• 1/4 flour
  






Instructions



1. Preheat oven to 375 degrees. Generously butter a large baking sheet. In a small saucepan over med heat, melt the 2 1/2 tbl butter and the sugar together. Remove pan from heat and stir the syrup and brandy. Then blend the flour in to form a smooth, thin batter. Let stand 3-5 minutes.
   
2. Spoon heaping teaspoonfuls of the batter onto the baking sheet at least 3 inches apart because the cookies will spread a lot during baking.
   
3. Bake until cookies are golden, lacy and bubbly 6-8 minutes. Let them cool on the baking sheet until they are just firm enough to remove with a spatula.
   
4. Work quickly, loosen each cookie and transfer to a wire rack to cool for at least 10 minutes before serving.
   






Final Comments


Will keep about 5 days