Brandy Snap Cups

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This recipe uses brandy. Follow the instructions!

Catalan brandy

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  • 1/4 cup butter
  • 1/4 cup dark corn syrup
  • 2 TBSP. plus 2 tsp. brown sugar
  • 1 tsp. brandy
  • 6 TBSP. all-purpose flour
  • 1/4 tsp. ground ginger
  • 4 cups mixed fresh strawberries and raspberries
  • 2/3 cup raspberry jam, melted



Heat oven to 350 degrees. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 ½ inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with ¼ cup berries. Drizzle with jam.

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