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
GLUTEN-FREE GINGERSNAPS - EASY GLUTEN FREE GINGERSNAP RECIPE!
Easy Gluten Free Ginger Snaps! Perfectly spicy, and not too sweet, these Gluten-Free Gingersnaps are also dairy-free and can be enjoyed for dessert or an afternoon tea.
Provided by Chrystal
Total Time 29 minutes
Prep Time 15 minutes
Cook Time 14 minutes
Yield 24
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream shortening, sugar, egg and molasses.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture until combined.
- Chill dough for one hour.
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
- Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
- Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
- Let cool on the pan for 5 minutes.
- Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.
Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 grams carbohydrates, CholesterolContent 11 milligrams cholesterol, FatContent 7 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 130 grams sodium, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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