posted by abba 09-29-98 7:26 AM
* Exported from MasterCook *
Brandy Snaps Cream Filled Horns
Recipe By : Toni
Serving Size : 1 Preparation Time :0:00
posted by Toni 2 08-03-98 11:38 AM
----cream filled horns
1/2 c brown sugar
1/3 c margarine or butter, melted
1/4 c light molasses
1 TBL brandy
3/4 c all purpose flour
1/2 tsp ground ginger
1/2 tsp ground nutmeg
In a mixing bowl, combine brown sugar, margarine, molasses and brandy.
Stir in flour, ginger & nutmeg until thoroughly combined.
Line a cookie sheet with foil. Lightly grease foil. Drop batter by level TEASPOONS 5 inches apart onto foil.
Bake at 350 degrees for 5-6 minutes or until bubbly and deep golden brown. Let stand 2 minutes or until set.
QUICKLY remove from foil. With FLAT side to the inside roll each cookie around a metal cone or the greased handle of a wooden spoon or shape over the bottom of a muffin cup. Cool.
***if cookies harden before you can shape them, return them to the hot oven for 1 minute or until softened.
4 TBS. flour
1 c. milk
1 stick margarine
1/2 c. crisco
2 c. powdered sugar
2 tsp. vanilla
Combine flour and milk in saucepan. Cook until thickened. Refrigerate until cold. In mixing bowl, cream together,
margarine and crisco. Add powdered sugar gradually to creamed mixture. Divide cooled flour mixture in 4 parts. Add
to sugar mixture 1 part at a time, beating well after each
addition. Add vanilla.
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