Brandy snaps

---------- 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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