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These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)

Source: Martha Stewart Living Special Issues 2001
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Ingredients

Directions

Cook's Notes

Corn syrup may be substituted for the golden syrup, but the flavor will be slightly altered. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

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  • lithiabaker
    14 DEC, 2011
    This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!
    Reply

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