Anytime you can incorporate booze in a recipe, I’m on board. I’m not even sure how I found this recipe, other than I was on The Pioneer Woman’s website trying to win a contest (didn’t win) and I guess I saw the picture that goes along for this recipe on there.
I love The Pioneer Woman. I don’t want to be all hipster about this, but I was reading her before she ever had a cookbook out and before she was ever on TV.
She did such a beautiful job documenting how to make these, that my pictures will pale in comparison. I want to be her so bad, but I’m just not. At least, that’s what the courts tell me.
So I started my slummed-down version of Princess Ree’s Brandy Snaps. I got out my skillet and threw in a stick of butter. Yes. Off to a good start. Then I measured out 1/2 cup of molasses, which took longer than the labor with my first child. I poured the molasses on the butter, which was quite satisfying, and then added the sugar. Before I turned on the stove, I read ahead a little and saw I needed to get my other ingredients ready, since I really, really didn’t want to deal with burnt butter, sugar, and molasses in my nice All Clad skillet.
I was quite serious about this. When the recipe said to let it boil for a minute, I wasn’t about to take any chances.
When it was time, I threw in my remaining ingredients and stirred it all up. The final ingredient is brandy, and because we live in Wisconsin, we happen to have a small bottle on hand.
Wine bottle shown for scale.
I was unsure if parchment paper would work for this, but I gave it shot anyway. Measured out about a tablespoon per cookie, leaving a lot of space around each one, as the spread out.
Oh, and I made a mess too.
Ten minutes later, I pulled the tray out of the oven and thanked Ree for having a picture of what they were supposed to look like. If I hadn’t known, I would have thought something went horribly wrong.
Now, when I pulled them out of the oven, they reminded me of something else I’ve made in the past: some Chewy Ginger Cardamom cookies that didn’t turn out so well. See?
Not-so Chewy Ginger Cardamom cookies from 2012. If I only I knew then what I know now…
But had I known what I could have done with those a couple years ago, maybe I could have made some sort of Ginger Cardamom cannoli. Hindsight is 20/20.
Anyway, I waited a few minutes until the cookies didn’t stretch when lifted, and I wrapped the warm cookies around my stainless steel whisk.
Turned out really well. I mean, it looked like I was the oil assistant on Kim Kardashian’s latest photo shoot, but that’s the price I paid for deliciousness.
Now, I will say that not all the cookies turned out so well. I had to set another tray-full on the counter away from the stove, and those cooled much quicker…too quick to wrap. Just so you know.
When I was done with all the cookies, I got going on the whipped cream. I put my mixing bowl in the freezer for 10 minutes, just to make sure it was really cold.
Now, before I start this part of the recipe I want you all to benefit from the wisdom that comes from my mistakes. The VERY last line of Ree’s recipe says something like “Serve immediately.” I didn’t see that until I had already filled the cookies. If you are not planning on serving these immediately, wait to fill the cookies until you are. Disgruntled Husband and I got a little intoxicated on the couch because we didn’t want the cookies to go to waste. This morning, I pulled the container out of the fridge, and the cookies were no longer crispy. In this case, you want them to be crispy, so plan accordingly.
I made the booze-infused whipped cream and filled my pastry bag with it.
With a star tip, I filled half of the cookie, then turned it around and filled the other half.
And just so you know, they are divine. ::hiccup::
- 1 stick Butter
- 1/2 cup Molasses
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 Tablespoon Brandy
- 3/4 cups Flour
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground Ginger
- 2 cups Heavy Cream
- 1/3 cup Sugar
- 2 Tablespoons Brandy (more To Taste)
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.
Cookies today: 17
Cookies this year: 335