Brandy Snap Cups

Recipe By:
Generous
  • Currently 5.0/5 Stars.
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  • Yield 15 Servings
  • Level Medium

This recipe made of strawberries and raspberries is wonderful and delicious.
 

Ingredients

  • 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
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Directions

  1. 1. Heat oven to 350 degree F. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy.
  2. 2. 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.
  3. 3. 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).
  4. 4. 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.
  5. 5. 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.