I enjoyed this “filled cookie” bake-off a lot, I made the very delicious Brandy Snaps. This was an unusual cookie to make and I’m glad I gave it a go, it was fun to do the shaping. The cookie would be lovely all by itself, it is sort of like a cross between a gingerbread cookie and toffee. The ginger-brandy combination was nice, I can see a lot of fillings being appropriate, maybe switching cinnamon for the ginger and trying mocha whipped cream, hmmm, I’ll be making these again. The only thing is they aren’t a make-ahead dessert, I whipped the cream and then filled them one by one as people ate them, leaving the leftovers unfilled for storage.
I had a few notes to add to what’s in the book:
-If your oven runs hot, these cookies won’t spread enough to wrap around the dowel- smaller, thicker cookies are a sign to turn down the heat.
-I wrapped my dowel in wax paper, taped only at the center so the cookies can slide off the ends without snagging on tape.
-I found it was best to let the cookies cool for 3 minutes on the dowel before sliding them off, they hold their shape better.
-these are somewhat affected by humidity, getting softer and stickier if left out (though not as dramatically as meringue), They stayed crispy in tupperware-type containers.
-these do require very firm pressure to seal at the seam.
Happy Mother’s Day!
Editing to add a photo I had from back when we did the Charlottes, Rose’s Three-Nut fingers. These were wonderful, once I got over the surprise of the dissolving texture. Many people at the gathering complimented them. I discovered a great way to shape them- roll into a log, chill and slice into rounds like for any slice and bake cookie. Then cut each round in half (two semicircles) and place the long straight cut edge down on the pan for baking.
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