So the other day I made these Pecan Laceys but as I was making them both my mother and nan walked by asking if I was making Brandy Snaps, but I wasn’t.
The pecan laceys were gorgeous. But today was another day and I needed to make these damn Brandy Snaps everyone was talking about. I remembered seeing a recipe by Ree Drummond on her website/cookbook so naturally I knew it would be a fool proof recipe.
I made these quickly and took them to work on one of the nights we had the Christmas Carolers, these were perfect, everyone loved them.
The only thing is you need to eat them soon after they have been filled, as in a few hours otherwise they get too soggy. I absolutely loved these and can’t wait to make them again. I used a lot heavier of a hand when pouring the Brandy then Ree’s recipe but of course adjust to your liking. 🙂
Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
In a large skillet melt butter, molasses and sugars over medium heat. Let mixture cook for a minute or two then take off heat.
Whisk in flour, ginger and salt to butte/sugar mixture. Add in brandy and stir to combine.
Using a tbsp scoop cookie batter on to prepared sheet, only do 6 cookies per sheet, the cookies SPREAD.
Bake for 10 minutes, or until the cookies are bubbling on the sheet. Remove sheet, place on wire rack and let cool for 5 minutes. Peal the cookie off of the sheet and place around a cannoli maker or the round metal handle of a potato mashed. You want to create a tube shape. Place molded cookies on a cold plate ( this will help them retain their shape) let all cookies cool completely.
Brandy Cream Filling
In the bowl of an electric mixer combine heavy whipping cream, sugar and brandy.Beat on high until stiff peaks form. Using a pastry bag and small-medium tip fill each brandy snap, serve directly after filling or up to 2 hours. Be careful as the cookies go soggy.