Name: Chocolate Dipped Brandy Snaps
Prep time: 30 s
Cook time: 15 s
Total time: 55 s
Yield: 36
Ingredients: 1/2 cup (1 stick) butter; 1/2 cup granulated sugar; 1/3 cup dark corn syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 cup all-purpose flour; 2 teaspoons brandy; 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 tablespoon vegetable shortening; 1/3 cup finely chopped nuts

Make It

Step 1

Preheat oven to 300° F.

Step 2

Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.

Step 3

Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.

Step 4

Line baking sheets with wax paper.

Step 5

Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.