Prep 15 mins
Cook 10 mins
These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup dark corn syrup
- 1⁄3 cup packed brown sugar
- 2 teaspoons brandy
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground ginger
- 1 cup chilled whipping cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon brandy
- 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 teaspoonfuls 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 1 minute.
- 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.
These are lovely, delicate cookies! I had a little trouble rolling them and making them look nice, but I think that has more to do with me than the recipe! I plan to try these again and see if I can't make them pretty for my holiday trays! What a treat!!! Thank you for posting these, Ashk!! **Went to Market 2007**