Ingredients
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1/4 c. squeeze Parkay margarine
1/4 c. sugar
2 Tbsp. dark corn syrup
1 tsp. brandy
1/2 c. flour
1/2 tsp. grated lemon rind
1/4 tsp. ginger
1 c. heavy cream
1 Tbsp. brandy
2 Tbsp. powdered sugar
Preparation
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Heat margarine, sugar and corn syrup over low heat in a heavy saucepan, stirring until sugar is dissolved.
Remove from heat; beat in 1 teaspoon of brandy and combined flour, lemon rind and ginger.
Drop level teaspoons of batter, 3 inches apart, onto a greased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes or until golden brown.
Remove from oven; wait 10 to 15 seconds for cookies to set.
Remove cookies, one at a time; turn smooth side up and wrap around the handle of a wooden spoon greased with margarine. Slip cookie off handle; repeat with remaining cookies, working quickly.
When ready to serve, fill cookies with Brandied Whipped Cream.
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