Brandy Snaps a la James Gilliland

Ingredients

• One cup butter
• one cup sugar
• whites of two eggs
• half cup brandy
• three cups flour
• one large teaspoon Royal baking powder

Method

1. 1

   Stir butter and sugar to a cream; add brandy, flour, baking powder; last add whites of the eggs — unbeaten.

2. 2

   Make into a firm dough that can be rolled out.

3. 3

   Roll very thin, cut in any shape desired — round, heart, square, diamond, etc.

4. 4

   Sprinkle with coarse granulated sugar.

5. 5

   Bake in a quick oven.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 602. The excerpt below is the record exactly as published.

Brandy Snaps a la James Gilliland Craquelins au Cognac, a la Janies Gilliland One cup butter, one cup sugar, whites of two eggs, half cup brandy, three cups flour, one large teaspoon Royal baking powder

Cook this with the app: pantry check, scaling, and the assistant.