Brandy must go in the filling?
From a box sold in Warren, Michigan.
This box was a birthday gift to AdGo from Julie at Covetpaper.com. Thanks MmBe!
Heat together in a saucepan 1-1/2 cups each:
- butter &
- sugar &
- 1 cup molasses.
Stir until well blended. Stir in 4 teaspoons powdered ginger, remove pan from heat, and add 3 cups sifted all purpose flour, a little at a time, beating after each addition.
Drop the batter from the tip of a spoon onto a buttered cookie sheet allowing 2 inches between the wafers.
Bake in a slow oven (300 deg.) for about 12 minutes or until nicely browned. Remove from the pan immediately with a spatula and roll the wafers over a wooden stick or handle of a wooden spoon, or shape them like cones. Store the brandy snaps in airtight containers.
1-1/2 tsp. grated lemon rind may be added to batter with the ginger.