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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