Brandy Snap Cups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam — melted
Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling
in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in
brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop
dough by heaping teaspoonfuls at least 5 inches apart onto lightly
greased cookie sheets or line sheets with baking parchment paper.
Bake until cookies have spread into 4- or 5-inch rounds and are golden
brown, 3 to 4 minutes (watch carefully as these cookies brown
quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets.
Working quickly, shape over inverted drinking glass about 2 to 2 1/2
inches in diameter. Allow cookies to harden; remove gently and place
on wire racks. Cool completely. If cookies become too crisp to shape,
return to oven to soften about 1 minute. Fill each cookie cup with 1/4
cup berries. Drizzle with jam.
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