¼ cup light corn syrup
¼ cup molasses
½ cup butter
1 cup flour
⅔ cup granulated sugar
1 teaspoon ground ginger
2 teaspoons brandy
- Preheat oven to 300°.
- Heat the syrup and molasses to boiling. Remove from heat and add butter.
- Combine the flour, sugar and ginger. Add gradually, while stirring to molasses mixture. Mix well. Add brandy.
- Drop by half-teaspoonfuls three inches apart on a greased cookie sheet. Bake ten minutes or until large bubbles have subsided.
- Remove from oven, loosen one cookie at a time and roll over handle of a wooden spoon. Slip off carefully. Serve filled with whipped cream.
Use a large cookie sheet and make two at a time. Bake at 325° for 10 to 12 minutes. Remove from oven, allow to set for a moment or two and drape over inverted custard cups. Let sit until crisp.
Cautions: Do not attempt to make these on a humid day!
Do not fill with cream until an hour or so before you are ready to serve - they will dissolve.
WATCH THE VIDEO DEMONSTRATION: