Chocolate-Dipped Brandy Snaps #ChristmasCookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by This Lil Piglet at