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15 lines
1.4 KiB
Plaintext
15 lines
1.4 KiB
Plaintext
>> source: https://www.latimes.com/archives/la-xpm-1996-01-11-fo-23229-story.html
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>> serves: 36
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Put @dark corn syrup{1/3%cup}, @unsalted butter, cut into pieces{1/4%lb} and @granulated sugar{1/2%cup} into heavy-bottomed pan. Heat mixture over low heat, stirring, until butter has melted and mixture is smooth. Don’t let mixture boil. Remove from heat and vigorously stir in @all-purpose flour{1/2%cup}, beating until smooth. (Rotary beater will do this easily.)
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Drop batter by 1/2 teaspoons on greased #baking sheets{}. Try doing only 5 cookies at a time, until you see how much they spread. Bake at 350°F until cookies turn nice medium caramel color, about 5 to ~{7%minutes}. Cookies should spread into about 2.5 inch rounds, or little larger, and bubble.
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Remove from oven and cool until cookies are firm enough to lift off baking sheet with spatula. Roll with fingers or around clean broom handle into tubes about 3/4 inch around.
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If cookies get too firm to manage, return to oven 1 to 2 minutes to soften. If batter in pan gets too stiff to use, heat, stirring, until melted enough to drop from teaspoon.
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To make the brandy whipped cream, add the @heavy cream{1%cup}, @salt{1/8%tsp}, @vanilla{0.5%tsp}, and @confectioners' sugar{1/4%cup} to the bowl of an #electric mixer{} fitted with a whisk attachment and whip until it forms soft peaks. Add the @brandy{1%Tbsp} and mix in.
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Pipe the brandy whipped cream into the rolled cookies.
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