Ginger Brandy Snaps

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 tablespoons unsalted butter, plus more for buttering the baking sheets
2. 1/4 cup dark brown sugar
3. 1/4 cup plus 2 tablespoons all-purpose flour
4. 2 tablespoons finely chopped candied ginger
5. 1 tablespoon brandy

1. Preheat the oven to 350°. Lightly butter 3 large baking sheets.
2. In a medium saucepan, melt the butter with the brown sugar over moderate heat. Remove from the heat. Add the flour, candied ginger and the brandy and stir until a smooth batter forms. Drop level teaspoons of the batter 3 inches apart on the baking sheets. Bake the brandy snaps for about 8 minutes, or until they are lacy and browned. Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.