• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Chocolate-Dipped Brandy Snaps

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 1/2 c Butter
  • 1/2 c Sugar
  • 1/3 c Dark corn syrup
  • 1/2 ts Cinnamon
  • 1/4 ts Ginger
  • 1 c All-purpose flour
  • 2 ts Brandy
  • 1 pk (6-oz) Nestle Toll House
  • -semi-sweet chocolate
  • -morsels
  • 1 tb Vegetable shortening
  • 1/3 c Finely chopped nuts


Preheat oven to 300 degrees. In heavy gauge saucepan, combine butter,
sugar, dark corn syrup, cinnamon and ginger; cook over medium heat,
stirring constantly, until melted and smooth. Remove from heat; stir in
flour and brandy. Drop by rounded teazpoonfuls onto ungreased cookie sheets
about 3 inches apart. (Do not bake more than 6 cookies at one time.) Bake
at 300 degrees for 10-12 minutes. Let stand a few seconds. Remove from
cookie sheets and immediately roll around wooden spoon handle; cool
completely. Combine over hot (not boiling) water, Nestle Toll House
semi-sweet chocolate morsels and vegetable shortening; stir until morsels
are melted and mixture is smooth. Dip Brandy Snap halfway in melted
chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets.
Chill until set. Store in airtight container in refrigerator. Makes about 3
dozen 2-1/2 inch snaps.

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