Brandy Snap Cups

Instructions

1. 1

   Heat oven to 350º. 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 1/2 inches in Page 14 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 1/4 cup berries. Drizzle with jam. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "These crispy, thin cookies have a delicate, crisp texture and a subtle flavor that complements fruit." "© General Mills, Inc. 1998." "15 Cookies" "0:04" Protein; 20g Carbohydrate; 8mg Cholesterol; 47mg Sodium Other Carbohydrates Delight and dazzle your guests with an extra fancy dessert, Chocolate Berry Cups. First, drizzle chocolate syrup on the dessert plate in any pattern you desire. Next, fill the cookie cup with ice cream and top with fresh berries. Pass the chocolate syrup for those wanting just a little more to top their dessert!