Brandy Snaps

Directions

1. 1
   Preheat oven to 325° F.
2. 2
   Stir butter, sugar, molasses, cinnamon, and ginger together over low heat until melted.
3. 3
   Remove from heat and add flour and brandy. Chill the dough until firm enough to shape, about 20 minutes.
4. 4
   Roll into 3/4-inch balls and place on the baking sheet. Leave room for them to spread.
5. 5
   Bake for approximately 12 to 13 minutes on Silpat- or parchment paper-lined cookie sheet.
6. 6
   When the cookies have cooled enough that you can touch them but they are still warm (about 5 minutes), use a spatula to pull them from the sheet and quickly roll them around a pencil to form tubes (rubber gloves recommended to prevent your fingers from burning). When the cookies are flat, they should look almost like a lace cookie. They are very fragile, so if you over bake, they'll break and be too brittle to roll; under-baking just a smudge is good.
7. 7
   If you'd like (and are serving immediately), whip up some heavy whipping cream and dot each end of the rolled cookies with it.