Brandy Snaps
 

Brandy Snaps

1 1/2 cups flour sifted
pinch salt
2 teaspoons ginger
1 teaspoon nutmeg
3/4 cup butter melted
1 cup brown sugar
1/2 cup dark molasses
2 tablespoons brandy

Sift flour, salt, ginger and nutmeg together in a bowl. Combine melted
butter, sugar, molasses and brandy in a separate bowl. Add the wet
ingredients to the dry ingredients. Drop by spoonfuls onto a lightly
buttered cookie sheet, leaving 2 1/2 inches in between. Bake in a
preheated 300-degree oven for 10 to 15 mins. Cool until cookie can be
handled. While warm, roll each cookie around the handle of a wooden
mixing spoon to form cigarettes. Reheat cookies in a slow oven if they
harden before they were rolled. Cool completely and store in an airtight
container. Cookies can be shaped into cones and filled with whipped
cream and ginger.Yields: 48 Traditionally served in England at Christmas
time.


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