Turkey Hill Brandy Snaps

Turkey Hill Brandy Snaps
  • 1/4 cup pure maple syrup
  • 1/4 cup molases
  • 1/2 cup butter
  • 1 cup sifted flour
  • 2/3 cup granulated sugar
  • 1 tsp. ground ginger
  • 2 tsp. Coronet V.S.Q. brandy

Combine syrup and molasses and bring to a boil. Remove from heat and add butter to melt. Sift dry ingredients together. Combine gradually with syrup mixture. Add brandy and stir. Drop mixture by teaspoonful onto a greased baking sheet and bake in slow oven (330 °F) until flat and 'lacy' (about 10 minutes). Loosen each cookie and gently roll it around the handle of a wooden spoon. Slide off and cool on rack. Serve filled with whipped cream.

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