© Victoria Pearson
Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : MAKES ABOUT 2 1/2 DOZEN COOKIES

Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where cookies like these lacy brandy snaps were a teatime staple.   More Cookie Recipes  

How to Make It

Step 1    

Preheat the oven to 350°. Lightly butter 3 large baking sheets.

Step 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.

Make Ahead

The brandy snaps can be stored in an airtight container for up to 3 days.

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