MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: English Gingered Brandy Snaps (Kh)
  Categories: Cookies
       Yield: 1 servings
 
     1/4 c  Butter or margarine
     1/8 ts Ground nutmeg
     1/4 c  Sugar
       1 tb Brandy
       2 tb Light corn syrup
       1 ts Molasses
     1/2 c  All purpose flour
     1/2 ts Ground ginger
            Filling
       1 c  Whipping cream, whipped
       1 tb Sugar
 
   Combine butter, sugar, corn syrup, and molasses in a medium saucepan.
   Heat mixture over medium heat just until butter is melted. Combine
   flour, ginger and nutmeg in a small bowl. Stir this mixture into the
   butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls
   6 inches apart on greased cookie sheets. Bake at 350F 8 to 10
   minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets
   with a spatula; then immediately roll loosely around a 6-inch tapered
   metal tube with the upper surface of each brandy snap on the outside.
   Cool on wire racks. Shortly before serving, whip cream, add sugar,
   and mix well. Using a pastry bag fined with a star tip, fill the
   cavity in the rolled brandy snap from each end.
 
   Note: If brandy snaps begin to harden before they are rolled, return
   them to the oven for 30 seconds to soften them.
 
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