I have had this recipe for a long time. It is from a cook book that was my Mom's. Brandy Snaps are an old time favorite that have been around for ages. They are very easy to make. It is a very crisp delicate buttery, and sweet Canolli looking cookie. They are filled with whipped cream, and much smaller than a Canolli. They are very light, and not filling at all. I enjoy these very much. You may also drape them over Ramekins to mold in to bowls. They are great filled with vanilla ice cream. The cookies are nice for a special occasion, or a nice addition to your holiday desserts. Enjoy!!
Heat oven to 350 degree's.
Line a large sheet pan with parchment paper or grease well.Parchment works better.
In a saucepan place the butter, brown sugar, and Corn syrup. Heat on medium while stirring constantly. Bring to a boil. Remove from heat while stirring.cool for 5 minutes.
Mix the flour, and ginger together. Add the brandy to butter mixture. Stir well. Add the flour mixture. Stir well to combine until smooth and no lumps.
Drop 3 -4 teaspoons full of mixture on to sheet pan. Space 3-4 inches apart. Do not bake more than that at a time. They will run together. Bake 5-8 minutes until golden brown. Cool no more than minute. Pick up a cookie and wrap around handle and slide off. Place on rack to cool.,work quickly. You can lay over small ramekins to make bowls as well.
If cookie gets to hard before you wrap it around handle. Place it back in oven for a minute to soften and try again.Place in covered container until ready to fill. You can make these a couple of days ahead of filling them. To fill
Beat cream and powdered sugar in a chilled bowl until stiff. Fold in the Brandy.
Fill snaps with cream in a pastry bag, or fill large zip lock bag and snip corner of bag. Place tip in cookie end. Squeeze until cream comes out other end. Repeat until done. Optinal : make bowls and fill with Vanilla ice cream with Caramel or Butterscotch sauce. serve and enjoy.