Ingredients
- Cookie: shopping list
- ½ cup margarine or butter shopping list
- ½ cup dark corn syrup shopping list
- 1/3 cup packed brown sugar shopping list
- 2 tsp brandy shopping list
- ¾ cup all purpose flour shopping list
- ½ tsp ground ginger shopping list
- Filling: shopping list
- 1 cup chilled whipping cream shopping list
- 2 Tbls powdered sugar shopping list
- 1 Tbl brandy shopping list
How to make it
- Heat oven to 350º.
- Heat margarine/butter, corn syrup and brown sugar to boiling in 1 ½-quart saucepan.
- Stir frequently; remove from heat.
- Stir in 2 teaspoons brandy.
- Mix flour and ginger; gradually stir into syrup mixture.
- Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets.
- Bake until cookies have spread into 3 – 4 inch rounds and are golden brown (6-8 minutes).
- Cool cookies 1 – 3 minutes before removing from cookie sheets.
- Working quickly, roll each cookie on greased handle of wooden spoon; slip from spoon and place on wire racks.
- If cookies become too crisp to roll, return to oven to soften about 1 minute.
- Beat whipping cream and powdered sugar in chilled bowl until stiff.
- Fold in 1 tablespoon brandy.
- Using decorator’s tube with plain tip, pipe whipped cream into each end of cookies.
- Note: Store unfilled cookies in an airtight container.
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" It was excellent "