Brandy Crisps

These cookies are kicking my ass!!!! I’ve thrown out two batches, and I’m on to my third.  It took me an hour of experimentation to get the cookies to turn into lacy crisps instead of chewy lumps of crap.  Attempt these at your own risk.

Brandy Crisps

Brandy Crisps

Yield: ?

• ¾ cup sugar
• ¾ cups (1½ sticks) butter
• ½ cup molasses
• 2 teaspoons ground ginger
• 1½ cups sifted all-purpose flour

1. Preheat oven to 300°F. Line baking sheets with silicone liners or parchment paper.
2. In a medium saucepan over medium heat, heat sugar, butter, and molasses.  Stir constantly until melted and smooth.  Add in the ginger; remove from heat.  Whisk in the flour, a little at a time, stirring until combined.
3. Drop dough by scant teaspoonfuls onto prepared baking sheets, six at a time.  Flatten out the dough into 1/8 inch thick discs.  Bake for 12-14 minutes or until dark brown. Remove cookies with a spatula and immediately wrap around the handle of a wooden spoon or drape over teacups, bowls, or rolling pins.
4. Remove to wire racks to cool completely.