GINGER SNAPS RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield about 4 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
- Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
- With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
- Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
HOW TO MAKE BRANDY SNAPS - THE PIONEER WOMAN – RECIPES ...
Steps:
- Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper. To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat. Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy. Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven. Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal. Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool. For filling, combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.
*Adapted from an old Helen Corbitt recipe
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