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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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These captivating, fluff-filled crisps are the perfect little something sweet that guests crave at the end of a filling meal. Ingredients:
6 tablespoons unsalted butter, cubed |
1/3 cup sugar |
3 tablespoons light corn syrup |
2/3 cup king arthur unbleached all-purpose flour |
2 teaspoons brandy |
1 teaspoon ground ginger |
filling: |
4 cups heavy whipping cream |
1-3/4 cups confectioners' sugar |
1/2 cup brandy |
grated chocolate, optional |
Directions:
1. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger.
2. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown.
3. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely.
4. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired. Yield: 4 dozen.
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