These are lacy, British tea-time favorites. Fill the cookies just before serving
so that they remain crisp.
- 1/2 cup butter or margarine
- 1/2 cup dark corn syrup
- 1/3 cup packed brown
- 2 teaspoons brandy
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground
- 1 cup chilled whipping cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon brandy
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- Heat oven to 350 degrees F.
- Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently;
remove from heat.
- Stir in 2 teaspoons brandy.
- Mix flour and ginger; gradually stir
into syrup mixture.
- Drop dough by teaspoonsful about 5 inches apart onto lightly
greased cookie sheets.
- Bake until cookies spread into 3- or 4-inch rounds and are
golden brown, 6 to 8 minutes.
- Cool cookies 1 to 3 minutes before removing from cookie sheets.
- Working quickly,
roll each cookie around 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
- Beat whipping cream and confectioners' sugar in chilled bowl until stiff;
fold in 1 tablespoon brandy.
- Using pastry tube with plain or star tip, pipe whipped
cream into each end of cookies.
- Store unfilled cookies in an airtight container.
Makes about 30.