Chocolate-dipped brandy snaps

36 Servings

Ingredients

Quantity Ingredient
½ cup Butter
½ cup Sugar
⅓ cup Dark corn syrup
½ teaspoon Cinnamon
¼ teaspoon Ginger
1 cup All-purpose flour
2 teaspoons Brandy
1 pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
1 tablespoon Vegetable shortening
⅓ cup Finely chopped nuts

Directions

Preheat oven to 300 degrees. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon and ginger; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in flour and brandy. Drop by rounded teazpoonfuls onto ungreased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.) Bake at 300 degrees for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely. Combine over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels and vegetable shortening; stir until morsels are melted and mixture is smooth. Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets.

Chill until set. Store in airtight container in refrigerator. Makes about 3 dozen 2-½ inch snaps.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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