Where have I been? Oh I’ve been right here knitting until my fingers are numb, typical really, I like to  think I’m ready and done and then realize I have one (THREE!!)little things that I neglected to acknowledge until a week before it needs to be done. So I’ve been knitting, baking, wrapping and volunteering in the boy’s school and here it is almost Christmas. The tree is up, it’s white outside and cookies are everywhere.

One thing new I’ve made this year in addition to Sugar Cookies, Teacakes, Thumbprints, 7 Layer Bars and Rocky Road are Brandy Snaps. I found them on Coleen’s Recipes and decided to add them to the mix because they are so very different, a crispy candy/cookie shell filled with whipped cream, yes please. And while they sound difficult, with the wrapping of a sizzling hot piece of lacy cookie around the handle of a wooden spoon, they are not as hard as I feared. In fact they’re actually rather fun to make and with an extra pair of adult hands they go rather quickly. I made one batch and quickly realized we needed a LOT more so I made another triple batch and that made enough to send some to friends, nibble early AND have a tray for Christmas Day.  I’m posting the ingredients and amounts for a quad batch, if you want the smaller batch Coleen has you covered.


Chocolate Dipped Brandy Snaps

Course: Dessert
Cuisine: Alaskan, American, English Inspired


  • 1/2 cup sugar
  • 1/2 cup dark corn syrup Coleen used light I had dark--use what you have
  • 3/4 cup butter
  • 4 teaspoon vanilla or 8 teaspoons Brandy if you have it--Coleen used rum extract
  • pinch salt
  • 1 cup flour
  • 1/2 cup chocolate chips
  • 2 teaspoons butter


  • preheat oven to 350˚
  • in a sauce pan over medium high heat melt the sugar, corn syrup and butter
  • cook it until it boils, stirring to keep it from scorching if needed
  • once it boils remove it from the heat
  • add the flavoring watch out it will bubble up
  • then stir in the flour and a pinch of salt
  • line a cookie sheet with a silpat baking sheet OR parchment paper
  • drop 6 teaspoons of batter on the sheet evenly spaced to let them batter spread
  • bake for 6-7 minutes
  • mine needed all 7 minutes
  • they will spread and once they start to darken they are done
  • remove from the heat let them cool for 30 seconds
  • FOR ADULTS ONLY AND BE CAREFUL IT IS HOT WORK gently slip a small metal spatula or even a knife tip under the edge of one cookie shell
  • drape the hot cookie around the handle of a wooden spoon, roll around for a moment to cool it off and seal in the shape
  • slide it off onto wax paper to cool
  • repeat until the the batter is used up
  • to dip in chocolate:
  • melt the chocolate chips and the butter together in a double boiler over very low heat
  • once melted dip the round end of each cookie tube into the chocolate
  • cool unit set and store in an airtight container
  • fill when ready to serve
  • fill with stabilized whipped cream or any cream filling


you will need a silpat baking mat or parchment paper to bake these cookies find a nice round long heat proof something to mold the hot cookies around, a wooden spoon handle is great, cannoli tubes will work, for big ones a small drinking glass would be great Filling--you will need a filling of sorts too. Something light and fluffy like sweetened whipped cream is nice, mousse would be nice, but we enjoyed nibbling them plain too or dipped in coffee. Even a can of whipped cream would work. Store unfilled in an airtight container until ready to serve, then fill and serve the dipping in chocolate part can be completely skipped if you want, we happened to have melted chocolate so we dipped them a decided they were delicious that way but they are also perfect plain