Brandy Snaps

Ingredients

• 1/2 cup packed brown sugar
• 1/3 cup margarine or butter, melted
• 1/4 cup light molasses
• 1 tablespoon brandy
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Instructions

1. In a mixing bowl combine brown sugar, margarine, molasses, and brandy. Stir in flour, ginger, and nutmeg till thoroughly combined.
2. Line a cookie sheet with foil. Grease the foil. Drop batter by level teaspoons 5 inches apart onto foil.
3. Bake in a 350° oven for 5 to 6 minutes or till bubbly and deep golden brown. Let stand 2 minutes or till set. Immediately remove from foil. With the flat side to the inside, roll each cookie around a metal cone or the greased handle of a wooden spoon, or shape over the bottom of a muffin cup. Cool. (If the cookies harden before you can shape them, return them to the hot oven for 1 minute or till softened.)
4. Pecan Snaps: Prepare as above, except reduce flour to 1/2 cup and add 1 cup ground pecans, hazelnuts (filberts), or almonds. Omit ginger and nutmeg.
5. Cinnamon Snaps: Prepare as above, except substitute honey for the molasses and ground cinnamon for the ginger. Omit the nutmeg.