Welcome to #ChristmasCookies Week 2013! This year, 8 bloggers have come together to share a daily recipe for yummy and delicious cookies that we hope will inspire you during this season of Christmas baking!
We come from different parts of Canada, with one friend joining us from Alabama, but we all share a joy of baking which makes for love…fresh from the oven!
Today I’ve chosen a recipe I’ve been dying to try for my Christmas goodie platter from one of my favourite cookbooks, Nestle Toll House Best Loved Cookies. I have to say you must work quickly with this one while rolling the snaps because they set quickly but they are quite similar to florentines, dipped in chocolate is simply perfection.
Chocolate-Dipped Brandy Snaps
- ½ cup butter
- ½ cup granulated sugar
- ⅓ cup dark corn syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 cup all-purpose flour
- 2 tsp brandy (or imitation extract)
- 1 cup semi-sweet chocolate chips
- 1 tbsp shortening
- ½ cup chopped nuts
- Melt butter, granulated sugar, corn syrup, cinnamon and ginger in medium saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon about 3 inches apart onto ungreased baking sheets, baking no more than 6 at a time.
- Bake in preheated 300 F. oven for 10 to 1 minutes or until deep caramel colour. Let stand for a few seconds. Remove from baking sheets and immediately roll around thin wooden spoon handle; cool.
- Microwave chocolate chips and shortening in small, microwave-safe bowl on high for 45 seconds; stir. Microwave at additional 10-20 second intervals, stirring until smooth.
- Dip each cookie halfway into melted chocolate mixture, pushing mixture up onto cookie with a spatula; shake off excess. Sprinkle with nuts; place on waxed-paper-lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight containers in refrigerator. Makes about 3 dozen cookies.