Title: Low Fat Brandy Snaps
Categories: Cookie Lowfat
Yield: 16 Cookies
| 1/4 | c | Packed brown sugar |
| 1/4 | c | Dark corn syrup |
| 1/4 | c | Brandy |
| 2 | tb | Unsalted butter |
| 2 | tb | Canola oil |
| 2 | ts | Molasses |
| 1/4 | ts | Ginger |
| 1/4 | ts | Cinnamon |
| 2/3 | c | All-purpose white flour |
Preheat oven to 400. Coat a baking sheet with nonstick cooking spray. In a
sauce pan, combine all the ingredients except the flour and bring to a boil
for 1 min over med. heat. Remove from heat and let cool 1 min. Whisk in
flour until smooth. Drop heaping teaspoons of batter 4" apart onto the
baking sheets. Bake for 6 to 8 min. Cool 1 min; with a metal spatula remove
the cookies and wrap them around a wooden spoon handle. When the cookies
are firm transfer to wire racks.