Brandy Snaps

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
3. 3
   Cool slightly.
4. 4
   Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
5. 5
   Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
6. 6
   Bake for 6-8 minutes.
7. 7
   Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
8. 8
   Just before serving fill cooled brandy snaps with the whipped cream,preferably.
9. 9
   Piping the cream through a pastry bag fitted with a star tube.