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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 350°f. Lightly grease and flour cookie sheets. In small saucepan combine sugar, margarine, and corn syrup. Bring to boil over medium heat. ,stirring constantly. Remove fom heat. Stir in flour, pecans and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets. Bake 6 minutes or until golden. Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of a wooden spoon;slide off when crisp. If cookies harden before curling, return to oven to soften. If desired, drizzle with melted chocolate. If time is limited, curling of the cookies is optional.