 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1/2 cup dark corn syrup |
1/3 cup packed brown sugar |
2 teaspoons brandy |
3/4 cup all-purpose flour |
1/2 teaspoon ground ginger |
1 cup chilled whipping cream |
2 tablespoons confectioners' sugar |
1 tablespoon brandy |
Directions:
1. Heat oven to 350 degrees F.
2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
3. Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
4. Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
|
|