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Author Notes: My grandmother made brandy snaps and put them in pretty tin boxes for friends around the holidays. To make the hollow logs, she wrapped the just-baked dough around pencils. According to my mother, my grandmother would have cleaned her out of her #2 pencils for school by mid-December. I never had the chance to taste the originals, but I've certainly enjoyed the recipe since it was passed down to me! —Haley Priebe
Makes: 60 to 70 cookies (feel free to halve the recipe)
cup granulated sugar
cup dark molasses
cups all-purpose flour
Heavy whipping cream (optional)
- Preheat oven to 325° F.
- Stir butter, sugar, molasses, cinnamon, and ginger together over low heat until melted.
- Remove from heat and add flour and brandy. Chill the dough until firm enough to shape, about 20 minutes.
- Roll into 3/4-inch balls and place on the baking sheet. Leave room for them to spread.
- Bake for approximately 12 to 13 minutes on Silpat- or parchment paper-lined cookie sheet.
- When the cookies have cooled enough that you can touch them but they are still warm (about 5 minutes), use a spatula to pull them from the sheet and quickly roll them around a pencil to form tubes (rubber gloves recommended to prevent your fingers from burning). When the cookies are flat, they should look almost like a lace cookie. They are very fragile, so if you over bake, they'll break and be too brittle to roll; under-baking just a smudge is good.
- If you'd like (and are serving immediately), whip up some heavy whipping cream and dot each end of the rolled cookies with it.
- This recipe is a Community Pick!