Desserts:

Chocolate Dipped Brandy Snaps

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Ingredients

1/2 cup butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup flour
2 teaspoon brandy
1 cup chocolate chips
1 tablespoon shortening
1/3 cup chopped nuts

Instructions

Preheat oven to 300 degrees. Melt butter, sugar, syrup, cinnamon and ginger over low heat, stirring until smooth. Remove from heat, stir in flour and brandy. Drop by rounded teaspoon about 3 inches apart on ungreased baking sheet. Bake no more than 6 at a time. Bake 10 to 14 minutes or until deep caramel colored. Let stand for a few seconds. Remove from baking sheets and immediately roll around wooden spoon handle. Cool. Microwave chips and shortening until smooth. Dip each cookie halfway into chocolate, pushing mixture up onto cookie with spatula. Shake off excess. Sprinkle with nuts. Place on wax paper and chill for 10 minutes or until set. Store airtight in refrigerator. Makes 3 dozen.

Jodie Williams
Eldridge, Iowa