Chocolate-Dipped Brandy Snaps #ChristmasCookies
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!
Jo-Anna from A Pretty Life In The Suburbs
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
Chocolate-Dipped Brandy Snaps #ChristmasCookies
Prep time
Cook time
Total time
Author: Stacey Martin
Recipe type: cookies
Serves: 36
Ingredients
- 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
Instructions
- 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.
oooohhhh…these look tasty! This recipe is like stepping outside of the box for me which is a good thing. Love it and will definitely try it.
🙂 D
Happy Christmas Cookie Week!!! These look amazing…
Pinned it! These look (and I bet they smell!) scrumptious! I’m so excited about #ChristmasCookies Week!!! I’m also enjoying snooping around your blog.
I bet that is a great cookbook….I need to find a copy pronto!
xo,
Ricki Jill
Ooh, these look fun and so delicious!
Oh wow! These looks so good! I love chocolate dipped cookies and these would look fantastic on any Christmas cookie platter! Thank you so much for joining us! Happy Christmas Cookie week! Angie xo
I’m intrigued too. I wondered if they would be difficult to get them all rolled while still warm, but the finished product is certainly worth it as they looks so professional. I’m going to have to give these a try.
It is a challenge to get them rolled quickly before they harden but if you only cook 6 at a time as suggested, it’s doable. I would suggest having everything ready before taking them out of the oven. I think my downfall was that I made them a little too thick and used a thicker handled wooden spoon. I would definitely use less batter for each next time and a thinner spoon.
These would be too good to pass up! Thanks for sharing!