Brandy Snaps

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat.
3. 3
   Stir in 2 teaspoons brandy.
4. 4
   Mix flour and ginger; gradually stir into syrup mixture.
5. 5
   Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets.
6. 6
   Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
7. 7
   Cool cookies 1 to 3 minutes before removing from cookie sheets.
8. 8
   Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks.
9. 9
   If cookies become too crisp to roll, return to oven to soften about 1 minute.
10. 10
    Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy.
11. 11
    Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.