Comments on: Brandy Snaps

By: Cathy Van de Moortele

Cathy Van de Moortele — Sat, 15 Dec 2012 15:16:39 +0000

Hi!
I made my first brandy snaps today. Over here in Belgium, Europe, we don’t have molasses so I needed a substitute. My snaps were very tasty but they are not as light tanned as yours. In fact, mine are very dark.
Love your website! I just ordered my first Pioneer Woman Cookbook and wrote about you on my own blog…http://cathyvdm.blogspot.be/2012/12/happy-as-clam.html

By: bunnyhop

bunnyhop — Sun, 06 Mar 2011 22:35:37 +0000

I made six at a time on half sheet pans, and had no trouble shaping them. They stayed hot enough to shape for a good long time. My batter was pretty thick, but once I put it on the baking sheet they spread out, and spread more in the oven.

The tablespoon-sized cookies are quite large, however, so next time I may go smaller.

On the other hand, the larger size seems like a more substantial treat, which is fun.

(I made some comments in the comments section before I realized that I needed to submit a rating and review here. Oops!)

By: bunnyhop

bunnyhop — Sun, 06 Mar 2011 22:31:02 +0000

I made these just today, a half batch. Delicious!

I’ve always been a bit timid about rolled type cookies, but these were so easy. I put six on each half sheet pan, lined with parchment paper.

I rolled mine onto a set of cannoli forms and a few cream horn forms.

It seems to be easiest to let them cool on the forms for a few minutes, then remove them before they’re totally cold. Once they get cold, they’re more brittle and fragile, and prone to shattering.

I only filled a few cookies, with a quarter recipe of filling for today.

By: hobochic

hobochic — Sun, 23 Jan 2011 02:17:59 +0000

I made these for NYE and they were a hit! I agree with all the other comments – that more than 4 at a time was impossible to deal with and 1.5 tsps was more than enough batter. But oh my, do they look impressive when you finally hit your stride! Make sure to fill them right before you’re going to serve in order to keep them crispy and fresh!

By: westmonster

westmonster — Sun, 26 Dec 2010 18:56:45 +0000

Just a quick update: These kept for four days in a tin box covered with cling film and the lid.
They were still crunchy – but I shouldn’t have stacked them, which deformed the bottom ones.

By: westmonster

westmonster — Wed, 22 Dec 2010 00:14:26 +0000

Yes, these are sticky, greasy, and fun!
And I agree with youngmum and easummers – 1 tbsp makes a bubbly mess (shaped like a butterfly in my case) on the cookie sheet. I should form a habit of reading the comments first, THEN making the recipe.
Nonetheless, they look very fancy, perfect for the upcoming Christmas dinner – I just hope they’ll keep until then and don’t become mushy.

By the way, I took the easy way out and formed a couple “hold-‘em-in-shapes” from aluminum foil so I wouldn’t have to constantly adjust the shapes – just crunch up some foil in the shape of a cannoli mold and slide the formed snaps over these makeshift molds to cool. They’re not perfectly cylindrical, but they didn’t fall in on themselves that way either.

By: easummers

easummers — Sun, 19 Dec 2010 19:33:06 +0000

I’m going with youngmum on less batter and 4 per cookie sheet. The larger circles made very large shells and 8 at a time was too many for me to get shaped before they got too cool and crisp. 4 at a time I could handle easily and plenty of room on my cookie sheet so they stayed separate.

They are delicious, pretty and unique – Thanks, Ree for the recipe!

By: youngmum

youngmum — Wed, 08 Dec 2010 16:41:54 +0000

I found that 1tbsp of batter was WAY too much . I ended up with one big blog of bubbly batter on my cookie sheet. I switched to about 1.5 tsp instead, and only did 4 per cookie sheet. Then they turned out nicely. Delicious, and they look so fancy!
The cooled, hardened, unrolled cookies would be great as an ice cream topping.

By: Amber W.

Amber W. — Sat, 04 Dec 2010 05:40:27 +0000

Made these this morning and they were absolutely delicious! I had to adjust the cooking temperature for each batch, some turned out chewier than others, but once I figured out how bubbly they were supposed to be they were nice and crisp when they hardened. And the brandy whipped cream is just scrumptious!

By: wyogal

wyogal — Mon, 29 Nov 2010 14:04:23 +0000

yumyumyumyumyumyumyumyum!
We are having company over the holidays, and these look scrumptious! They would contrast nicely with krumkakke (a white rolled “cookie” that’s not usually filled) on a platter.
and, I can make them in advance! Thanks for the recipe!