---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Brandy Snaps
 Categories: Cookies
      Yield: 54 servings
 
           Cookies:
    1/2 c  Brown sugar; packed
    1/3 c  Butter
    1/4 c  Corn syrup; dark or
           Light molasses
      1 tb Brandy
    3/4 c  Flour
    1/2 ts Ginger
    1/2 ts Nutmeg
           Brandy-cream filling:
      2 c  Whipping cream
    1/4 c  Powdered sugar; sifted
      2 tb Brandy
 
     Line cookie sheet w/heavy foil and grease foil  (use new foil for each
  batch). Set cookie sheet aside. Stir together brown sugar, melted butter,
  corn syrup, and brandy. Stir in flour, ginger, and nutmeg. Drop batter from
  a level teaspoon 3 inches apart onto prepared cookie sheet, baking only 4
  or 5 cookies at a time. Bake at 350 degrees for 5 to 6 min. until bubbly
  and deep golden brown. Cool cookies on cookie sheet about 2 minutes or
  until set. Quickly remove cookies, one at a time, and place upside down on
  a heatproof surface.
  
       IMMEDIATELY roll each cookie around a metal cone or the greased handle
  of a wooden spoon and cool completely on wire rack. (If cookies harden
  before shaped, reheat about 1 min. to soften.) Combine filling ingredients
  in chilled bowl and beat with chilled beaters on low speed until stiff
  peaks form. Just before serving, spoon filling into pastry bag fitted with
  large star tip and pipe filling into cookies. These make a beautiful
  presentation at a holiday party.
 
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