Here's the recipe:
Heat together in a saucepan 1-1/2 cups each butter and sugar and 1 cup molasses, stirring the mixture until it is well blended. Stir in 4 teaspoons powdered ginger, remove the pan from the heat, and add 3 cups sifted all purpose flour, a little at a time, beating well 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 (300F) for about 12 minutes, or until they are nicely browned.
Remove from pan immediately with a spatula (I used a steel one) and roll wafers over a wooden stick or the handle of a wooden spoon, (I used a 9 mm knitting needle). Or, if preferred, shape them into cones. Store the brandy snaps in airtight containers.
Lynn’s Recipe Notes
- Use about 2 teaspoons batter for each cookie.
- Be sure to remove the snaps from the baking sheet while they’re still warm and immediately roll them around the wooden stick.
- Work quickly. Return the cookies to the oven for a few seconds if they cool and become hard to roll.
- Brandy snaps not only keep well, they taste better on the second day.
- Recipe says it makes 18 to 20 dozen cookies. Ha! I was lucky to get 8 dozen.