posted by Toni 2 08-03-98 11:38 AM
Brandy Snaps
----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.
Makes 54.
***if cookies harden before you can shape them, return them to the hot oven for 1 minute or until softened.