BRANDY SNAPS
Steps:
- In mixing bowl combine brown sugar, butter, molasses, and 1 T. brandy; mix well. Stir together flour, ginger, 1/2 t. nutmeg and salt; stir into butter mixture. Drop batter by level tablespoonfuls 5" apart onto lightly greased cookie sheet. (Bake only 3 at a time; batter will spread to circles 4-5" in diameter). Bake in 350 oven for 6-7 min. Let cool about 2 min. on cookie sheet. Remove one at a time while still warm with a wide metal spatula and immediately shape into a cone (step 1). (If cookies cool and become hard before they are shaped, reheat in oven for 30 sec.). Place cookies, seam-side down, on wire rack; cool. Store in airtight container. Just before serving, beat whipping cream, powdered sugar and 1 T. brandy on high speed of electric mixer just till stiff peaks form. Spoon into pastry bag with star tip. Pipe whipped cream into each Brandy Snap (step 2). Sprinkle whipped cream with grated chocolate or nutmeg. Serve immediately.
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