Brandy Snap Cups

Brandy Snap Cups

Ingredients:
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted

Directions:
Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1
1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy.
Mix flour and ginger; gradually stir into syrup mixture. Drop dough by
heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie
sheets or line sheets with baking parchment paper. Bake until cookies have
spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes
(watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working
quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
diameter. Allow cookies to harden; remove gently and place on wire racks.
Cool completely. If cookies become too crisp to shape, return to oven to
soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle
with jam.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the