Brandy Snaps(Yields 10 Dozen Cookies) - cooking recipe

Ingredients

2 c. sifted all-purpose flour
1 c. granulated sugar
2 tsp. ground ginger
2/3 c. molasses
1 c. melted butter
1/2 c. heavy cream, whipped
1 tsp. brandy
1/3 c. grated sweet chocolate

Preparation

Preheat oven to 275\u00b0.
Sift flour, sugar and ginger together twice.
Boil the molasses
in a deep saucepan.
Remove from heat and stir in melted butter.
While stirring, add the sifted ingredients and mix to a smooth batter.
Drop from a tablespoon onto a greased cookie sheet, spacing at least 3-inches apart. Bake at 275\u00b0 for approximately 15 minutes or until edges start to brown.
Remove from oven and pan immediately and roll each cookie around handle of large wooden spoon or broom handle until cookie is shaped like a cigarette.
Cool shaped cookies on wire rack. Combine whipped cream, brandy and grated sweet chocolate and fill the cooled cookies.
Store in a tightly closed container in refrigerator or freeze until needed.
Remove from freezer approximately 10 minutes before serving.