Ginger Brandy Snaps

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Lightly butter 3 large baking sheets.
3. 3
   In a medium saucepan, melt the butter with the brown sugar over moderate heat.
4. 4
   Remove from the heat.
5. 5
   Add the flour, candied ginger and the brandy and stir until a smooth batter forms.
6. 6
   Drop level teaspoons of the batter 3 inches apart on the baking sheets.
7. 7
   Bake the brandy snaps for about 8 minutes, or until they are lacy and browned.
8. 8
   Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.